“Rice to the Rescue!” Recipe Contest Winner - Debbie Darke Yield: Makes 4 servings.

2 tablespoons butter or margarine 1 cup uncooked rice 1 14 1/2-ounce 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 ground black pepper, to taste   Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.   Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

Meal Part: Side Dish   Preparation: Holiday, Quick and Easy   Main Ingredient: Cheese, Fruit, Nuts   Cuisine Type: American

Nutrition Facts Calories 314   % Daily Value* Total Fat 15g Cholesterol 21mg Sodium 577mg Total Carbohydrate 35g Dietary Fiber 2g Protein 9g

*To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently.