Curried Pecan Rice

For this easy rice side dish, add flavor to boil-in-bag long-grain and wild rice mix with curry powder, parsley and chopped pecans. 

Yield: 2 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 6.4g
  • Carbohydrate: 46.5g
  • Fiber: 3.7g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 329mg
  • Calcium: 12mg

Ingredients

  • 1 (4-ounce) package boil-in-bag long-grain and wild rice mix
  • 2 teaspoons light butter
  • 2 tablespoons pecan pieces
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Preparation

  1. Prepare rice according to package directions, omitting butter, fat, salt, and seasoning packet. Drain well.
  2. Melt 2 teaspoons butter in a nonstick skillet over medium heat. Add pecans; sauté 3 minutes. Add curry powder, and sauté 1 minute.
  3. Combine rice, pecans, salt, pepper, and parsley.
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