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All American Potato Skins with Horseradish Sauce

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Creamy Pancetta Rice

Servings: 8

Rice to the Rescue!” Recipe Contest Grand Prize Winner - David Brown (2001)

Ingredients

  1/2 lb 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 tsp salt

  1/4 tsp ground black pepper

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Directions

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.


Calories 355

Total Fat 15.00g 

Cholesterol 34.00mg 

Sodium 823.00mg 

Total Carbohydrate 44.00g 

Dietary Fiber 3.00g 

Protein 13.00g