Food & Drink Whole Grain Rice Pilaf with Cranberries and Pecans Mar 14, 2011 Whole Grain Rice Pilaf with Cranberries and Pecans Source: Source: USA Rice Federation Print This Recipe Yield: 10 (1/2 cup) Servings Ingredients & Directions 2 tbsp. 1/2 c. 1/2 tsp. 1/2 c. 1/2 tsp. 1/4 tsp. 1/2 c. 4 c. 2 tbsp. 1/3 c. Olive or vegetable oil Sliced leeks Ground cinnamon Chicken broth or stock Salt Freshly ground pepper Dried cranberries Cooked brown rice or whole grain blend* Prepared raspberry vinaigrette dressing Toasted pecans, coarsely chopped Salt, to taste Pepper, to taste 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 Garden Hearts® of Romaine with Warm Potato and Sausage Salad Almond and Darjeeling Crusted Arctic Char Orange Emulsion, Black Chinese Rice, Baby Bok Choy Almond Frangipane & Citrus Tart Herbed Almond Gnocchi Hamachi Crudo with Shaved Green Almond, Compressed Watermelon, Almond Milk Foam Hearty American Lamb and Barley Soup Smoked Cheddar, Bacon & Onion Rolls Tuscan Chicken Capelli d’Angelo Grape and Cashew Chicken Salad Shrimp and Chick Pea Fritters Cioppino Jamie's Crab Idaho® Potato Hash Grilled Pork Tenderloin with Apple Butter Glaze Thai Turkey Curry Apple Salsa Southwest Breakfast Bowl Buffalo Bleu Crab Cruncher Slider Asian Crab Wrap Mango Mojito Pie Ancho Citrus Shrimp on Southwest Corn Cakes Recommended ReadingThe coffee that looks like beer: Nitro cold brew Mar 28, 2024Just Salad launches new salad in collaboration with chef Marc ForgioneMar 26, 2024Meherwan Irani to move Chai Pani in Asheville, N.C., to a larger spaceMar 26, 2024New on the Menu: Dry-aged branzino and a kumquat cocktailMar 22, 2024 Load More