Cranberry Pecan Rice Pilaf

1 cup RiceSelect™ Texmati® Brown Rice (uncooked)
2 tablespoons butter or margarine
1 (14.5-ounce) can chicken broth, plus enough water to equal 2 cups
1 cup Parmesan cheese (grated)
1/2 cup dried cranberries
1/2 cup toasted pecans (chopped)
1/4 cup green onions (sliced)
salt and ground black pepper to taste

1. Melt butter in 2-quart saucepan over medium heat.
2. Add rice; cook and stir 2 to 3 minutes.
3. Add broth and water; heat to boiling; stir once or twice. Reduce heat; cover and simmer 40 minutes or until liquid is absorbed.
4. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

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