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.

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