The Hungry {Romance} Writer: Cranberry Pecan Rice Pilaf

Last week I made one of my favorite fall dinners, Cranberry Roasted Pork. I served it with one of my favorite side dishes, Cranberry Pecan Rice Pilaf. It’s super easy to make and my kids love this rice, probably because it’s cooked slowly and has the creamy texture of risotto. The rice also reheats well. If you make both the pork roast and the rice ahead of time and keep it in the refrigerator, you can serve it to a full house of people on the Saturday after Thanksgiving when everyone is done with the turkey. And this year I’m cooking for 16 guests so anything I can prepare ahead of time is a blessing! 🙂

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Cranberry Pecan Rice Pilaf

Course Side Dish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 467 kcal

Ingredients

• 2 Tablespoons butter
• 1 cup uncooked rice
• 1 can chicken broth
• 1 cup grated parmesan cheese
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans toasted
• salt & ground pepper to taste

Instructions

1. In a 2-quart saucepan, melt the butter over medium heat. Stir in the rice and cook and stir for 4 minutes. Add the broth and heat until it reaches a boil. Stir for 2 minutes and reduce the heat. Cover and simmer for 20 minutes or until the liquid is absorbed.

   Remove from heat and stir in the cheese, cranberries, and pecans. Season with salt and pepper.