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Pecan Rice

Oxmoor House
Prep time 5 mins
Cook time 48 mins
Yield 8 servings (serving size: 1/2 cup)
Splurge on a high-quality brown rice blend, such as Lundberg. This blend of seven brown rices provides rich, nutty flavor combined with a cranberry and orange taste.


  • 2 1/2 cups water
  • 1 1/4 cups brown rice blend (such as Lundberg)
  • 3/4 teaspoon salt, divided
  • 5 tablespoons fresh orange juice (about 1/2 orange)
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons canola oil
  • 1/4 cup sweetened dried cranberries
  • 3 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 166
  • fat 5.6 g
  • satfat 0.4 g
  • protein 2.8 g
  • carbohydrate 28.9 g
  • cholesterol 0 mg
  • iron 0.6 mg
  • sodium 220 mg
  • caloriesfromfat 28 %
  • fiber 2.4 g
  • calcium 4 mg

How to Make It

  1. Combine water, rice, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 43 to 45 minutes or until rice is tender and liquid is almost absorbed. Combine orange juice, rind, oil, and remaining 1/2 teaspoon salt in a small bowl. Gently stir into rice mixture. Stir in cranberries and pecans.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Oxmoor House Healthy Eating Collection