Whole Grain Rice Pilaf with Cranberries and Pecans

Whole Grain Rice Pilaf with Cranberries and Pecans

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Ingredients & Directions

Method

1. In skillet or sauté pan, heat oil; add leeks and sauté until tender-crisp. Add cinnamon and cook until aromatic.

2. Add chicken broth, salt, pepper and dried cranberries. Heat to a simmer.

3. Add cooked rice and vinaigrette dressing; toss to coat.

4. Season to taste with salt and pepper. Top with toasted pecans. Serve warm or room temperature.

5. *cook according to package directions

Table of Contents

• Cran-Chicken and Rice Salad
• Smoked Cheddar, Bacon & Onion Rolls
• Focaccia with Grapes and Rosemary
• Shrimp and Chick Pea Fritters
• Cioppino
• Flat Iron Steak Salad with Truffeled Potato Chips

• Thai Turkey Curry
• Pearl® Masala Chai Tea
• Southwest Breakfast Bowl
• Buffalo Bleu Crab Cruncher Slider
• Krab Patty Mini ™ Snack Tortilla
• Mango Mojito Pie