Cranberry Pecan Rice Pilaf January 15 2015


You Will Need:
1 "Party Size" 20 oz. Jambalaya Girl Jambalaya Rice Mix
6 cups water
1.5 cups pecans, chopped 
3/4 cup dried cranberries
3/4 cup golden raisins
3/4 cup green onions, chopped
1 cup grated Parmesan cheese

Yield = 12 servings (half pan)



  • Cook Jambalaya Rice as indicated on package. 
  • While rice cooks, toast pecans on baking pan at 400° for 8 min. 
  • Let pecans cool.
  • Transfer cooked Jambalaya Rice to a bowl.
  • Stir in pecans, cranberries, raisins, onions and Parmesan cheese.
  • Shout “Yum, Yum, Come Get You Some!” and serve.