Cranberry pecan rice pilaf
2 tablespoons butter 1 cup uncooked Texmati
Light brown rice 1 can chicken broth
1 cup grated parmesan cheese 1/2 cup dried cranberries
1/2 cup chopped pecans, toasted 1/4 cup sliced green onions
salt and pepper to taste
Melt butter in a 2 quart saucepan over medium heat. Add rice; cook and stir about 3 minutes. Add broth and heat to a boil; stirring twice. Reduce heat; cover and simmer until liquid is absorbed, which is about 20 minutes. Remove from heat. Stir in cheese, cranberries, pecans, and onions. Season with salt and pepper.
More by this Author
I am having a difficult time trying to understand why my child is overweight and what to do about it. I feel for him when he tells me he is fat and that kids make fun of him. I can tell that it is really starting to...
No comments yet.