Cranberry Pecan Rice Pilaf

ilovelucy711

Maybe this recipe could be a new thing to add to your Thanksgiving dinner or maybe a stuffing/dressing replacement?

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts/walnuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper

Directions:
1. 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 15-20 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

2. To toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

monicalosesweight

This looks delicious!

Monica

JanaCanada

This sounds lovely!

Question: can the rice be Minute Rice? (I've never sauteed uncooked rice before boiling it, so I'm not sure if this requires a special kind of rice).

Thank you!

aliceb39

I just copied the recipe - love pecans & cranberries! Thank you.

ilovelucy711

I am sure you can, when you toast the rice it brings out a nuttier flavor.

FitandFab33

Sounds like a great recipe! I'm thinking of subbing in quinoa for the rice! :-)

ilovelucy711

Sounds good! I can never find quinoa.

JanaCanada

I am sure you can, when you toast the rice it brings out a nuttier flavor.

OK, great! Thank you! :flowerforyou: