Pecan Rice

Oxmoor House
Pecan Rice Recipe
Oxmoor House
Splurge on a high-quality brown rice blend, such as Lundberg. This blend of seven brown rices provides rich, nutty flavor combined with a cranberry and orange taste.
8 servings (serving size: 1/2 cup)


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2 1/2 cups water
1 1/4 cups brown rice blend (such as Lundberg)
3/4 teaspoon salt, divided
5 tablespoons fresh orange juice (about 1/2 orange)
1 teaspoon grated orange rind
1 1/2 tablespoons canola oil
1/4 cup sweetened dried cranberries
3 tablespoons chopped pecans, toasted


Prep: 5 Minutes
Cook: 48 Minutes

Combine water, rice, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 43 to 45 minutes or until rice is tender and liquid is almost absorbed. Combine orange juice, rind, oil, and remaining 1/2 teaspoon salt in a small bowl. Gently stir into rice mixture. Stir in cranberries and pecans.

Created date

March 2010

Nutritional Information

Calories 166
Fat 5.6 g
Satfat 0.4 g
Protein 2.8 g
Carbohydrate 28.9 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 220 mg
Caloriesfromfat 28 %
Fiber 2.4 g
Calcium 4 mg