Ingredients

5 cups water

2 cups brown rice

1 teaspoon cinnamon

3/4 teaspoon nutmeg

3/4 cup currents

1/3 teaspoon salt

1/2 cup chopped cranberries

3 Tablespoons margarine

1/4 cup pecans

2 Tablespoons Splenda sugar blend for baking

Preparation

  1. Combine water and next six ingredients. Bring to a boil. Stir and reduce heat. Cover and simmer for 45 minutes. Melt the margarine in a skillet. Add pecans and saute until brown. Sprinkle with Splenda. Pour over rice and serve.