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- 2 tablespoons butter or margarine
- 1 cup uncooked rice
- One 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
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.
nutrition information per serving
314 calories; 15g total fat; 21mg cholesterol; 577mg sodium; 35g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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