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Cranberry Pecan Rice Pilaf

Source: USA Rice Federation
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  4 servings
2 tablespoons butter or margarine
1 cup uncooked rice
1 14 1/2-ounce can chicken broth
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted*
1/4 cup sliced green onions
Salt and ground black pepper, to taste
Cranberry Pecan Rice Pilaf Recipe at
Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.

Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

*To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 314
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 577mg
% Cal. from Fat: 43%
Cholesterol: 21mg
Protein: 9g
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