Cranberry Pecan Rice Pilaf


  • 1 cup uncooked Texmati® Brown Rice
  • 2 tablespoons butter or margarine
  • 1 (14.5oz) can chicken broth, plus enough water to equal 2 cups
  • 1 cup grated Parmesan cheese
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup sliced green onions
  • to taste salt and ground black pepper


  • Melt butter in 2-quart saucepan over medium heat.
  • Add rice; cook and stir 2 to 3 minutes.
  • Add broth and water; heat to boiling; stir once or twice. Reduce heat; cover and simmer 40 minutes or until liquid is absorbed.
  • Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.
*Courtesy of USA Rice Federation.