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Source: USA Rice Federation

Cranberry-Pecan Rice Pilaf
This nut-flavored rice pilaf is just the thing for the fall and winter holidays, but your family will welcome the full-flavored side dish anytime.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 to 20 minutes
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2 tablespoons unsalted butter or margarine
1 cup uncooked long-grain rice
2 cups chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped, toasted pecans, see Note
1/4 cup Sliced green onions
Salt and freshly ground black pepper

Melt the butter in a 2-quart saucepan over medium heat. Add the rice and cook, stirring, for 2 to 3 minutes. Add the broth and heat to boiling, stirring once or twice. Reduce the heat, cover and simmer for about 15 minutes or until liquid is absorbed. Adjust the heat up or down to maintain the simmer.

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

Note: To toast the pecans, spread the nuts on a small baking sheet and bake for 5 to 8 minutes at 350ºF. or until golden brown and fragrant. Stir the nuts two or three times during toasting to prevent burning.

Per Serving: 314 calories; 15 g fat; 577 mg sodium; 35 g carbohydrate; 2 g fiber; 9 g protein

Courtesy "Rice to the Rescue!" Recipe Contest Winner - Debbie Darke

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