Adapted from USA Rice Federation.
| 1 cup | Uncooked Lundberg White Jasmine Rice or White Basmati Rice |
| 2 Tablespoons | Butter or margarine |
| 1 | 14.5-ounce can chicken broth |
| 1 cup | Grated Parmesan cheese |
| ½ cup | Dried cranberries |
| ½ cup | Chopped pecans, toasted |
| ¼ cup | Sliced green onions |
| To taste | Salt and pepper |
|
Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes.
Add broth and heat to boiling, stirring once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat.
Stire in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.
Makes 4 servings. |
