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“Rice to the Rescue!” Recipe Contest Winner - David Brown
Yield: Makes 8 servings.
1/2 pound trimmed pancetta, diced*
1 large red onion, chopped
1 3/4 cups half-and-half
3 cups cooked rice
1 1/2 cups sweetened, dried cranberries
1 cup chopped pistachios
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes. Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended.
Nutrition Facts
Calories 355
Total Fat 15g
Cholesterol 34mg
Sodium 823mg
Total Carbohydrate 44g
Dietary Fiber 3g
Protein 13g
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