ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basmati Rice with Pecans

Leigh Beisch
Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 1 cup uncooked basmati rice
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup water
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 187
  • fat 7 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 2 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 271 mg
  • calcium 19 mg

How to Make It

  1. Combine the basmati rice, chicken broth, and 1/4 cup water in a medium saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer for 15 minutes or until all the liquid is absorbed. Stir in toasted pecans, chopped parsley, softened butter, salt, cumin, and black pepper.