Rice Pilaf with Pecans

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Rice Pilaf with PecansRecipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
12 servings (serving size: 1 cup)


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3 tablespoons olive oil
1 cup (1-inch) julienne-cut carrot
3/4 cup finely chopped onion
5 cups low-salt chicken broth
1 cup orange juice
3 cups uncooked long-grain rice
1/2 cup golden raisins
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons finely chopped pecans


Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

Created date

April 2002

Nutritional Information

Calories 276
Caloriesfromfat 22 %
Fat 6.7 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 1.1 g
Protein 5.1 g
Carbohydrate 49.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 186 mg
Calcium 26 mg