“Rice to the Rescue!” Recipe Contest Grand Prize Winner - David Brown Yield: Makes 8 servings.

1/2 pound trimmed pancetta, diced* 1 large red onion, chopped 1 3/4 cups half-and-half 3 cups cooked rice 1 1/2 cups sweetened, dried cranberries 1 cup chopped pistachios 1/2 teaspoon salt 1/4 teaspoon ground black pepper   Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes. Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended.

Meal Part: Main Dish, Side Dish   Preparation: Quick and Easy   Main Ingredient: Pork, Nuts, Fruit, Vegetables   Cuisine Type: American, Italian

Nutrition Facts Calories 355   % Daily Value* Total Fat 15g Cholesterol 34mg Sodium 823mg Total Carbohydrate 44g Dietary Fiber 3g Protein 13g

* Lean bacon may be substituted for pancetta.