Cranberry Pecan Rice Pilaf

Adapted from USA Rice Federation.

1 cupUncooked Lundberg White Jasmine Rice or White Basmati Rice
2 TablespoonsButter or margarine
114.5-ounce can chicken broth
1 cupGrated Parmesan cheese
½ cupDried cranberries
½ cupChopped pecans, toasted
¼ cupSliced green onions
To tasteSalt and pepper


Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes.

Add broth and heat to boiling, stirring once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat.

Stire in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

Makes 4 servings.

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