Recipe
Side Dish
Cranberry Pecan Rice Pilaf
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. butter or margarine | ||
| 1 c. uncooked rice | ||
| 1 (14.5 oz) can low-sodium chicken broth | ||
| 1 c. grated Parmesan cheese | ||
| ½ c. dried cranberries | ||
| ½ c. chopped pecans | ||
| ¼ c. sliced green onions | ||
| Salt and ground black pepper, to taste |
Directions
- 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.
Nutrition facts
Servings
315 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Sodium: 330mg
- Total Carbohydrates: 34g
- Protein: 11g
Recipe Source:
adapted from www.usarice.com.