Cranberry Pecan Rice Pilaf

Description
Makes 4 servings

Ingredients

 * 2 tablespoons butter or margarine
 * 1 cup uncooked rice
 * 1 x 14½-ounce can chicken broth
 * 1 cup grated Parmesan cheese
 * ½ cup dried cranberries
 * ½ cup chopped pecans, toasted
 * ¼ cup sliced green onions
 * salt and ground black pepper, to taste

Directions

 * 1) Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes.
 * 2) Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
 * 3) Remove from heat. Stir in cheese, cranberries, pecans and onions.
 * 4) Season to taste with salt and pepper.