Corn and Pecan Pilaf

recipe
This side is delicious enough to impress your friends at a dinner party and easy enough to make for supper tonight. Best of all, no one will guess it took you only 20 minutes to make!

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 162
Fat 6.9 g
Satfat 0.7 g
Protein 3.3 g
Carbohydrate 24.0 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 315 mg
Caloriesfromfat 36 %
Fiber 3.0 g
Calcium 32 mg

Ingredients

1/2 cup uncooked instant brown rice (such as Uncle Ben's)
Cooking spray
1 cup chopped onion (about 1 medium)
3/4 cup frozen whole-kernel corn, thawed
1/2 teaspoon dried basil
1/3 cup finely chopped fresh parsley
1/4 cup chopped pecans, toasted
2 teaspoons yogurt-based spread (such as Brummel & Brown)
1/2 teaspoon salt

Preparation

Cook rice according to package directions, omitting salt and fat.

Meanwhile, coat a large nonstick skillet with cooking spray; add onion, and cook 5 to 6 minutes or until brown. Add corn and basil; cook 2 minutes, stirring constantly. Remove from heat; add rice, parsley, pecans, yogurt-based spread, and salt. Toss gently.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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