Corn and Pecan Pilaf

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

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Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 6.9g
  • Saturated fat: 0.7g
  • Protein: 3.3g
  • Carbohydrate: 24.0g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 315mg
  • Calories from fat: 36%
  • Fiber: 3.0g
  • Calcium: 32mg


  • 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


  1. Cook rice according to package directions, omitting salt and fat.
  2. 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.
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