Close up view of cranberry pecan rice pilaf in a red bowl.

Cranberry Pecan Rice Pilaf

"Rice to the Rescue!" Recipe Contest Winner - Debbie Darke

  • Servings


  • 2 tablespoons butter or margarine
  • 1 cup uncooked rice
  • 1 (14.5-ounce) can chicken broth
  • 1 cup Parmesan cheese, grated
  • ½ cup dried cranberries
  • ½ cup pecans, toasted* and chopped
  • ¼ cup green onions, sliced
  • 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.

Recipe Notes

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

Nutrition Facts

  • Calories 314
  • Total Fat 15g
  • Cholesterol 21mg
  • Sodium 577 mg
  • Carbohydrates 35g
  • Dietary Fiber 2g
  • Protein 9g