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Oxmoor House Photo by: Oxmoor House

Pecan Rice

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.

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1/2 cup)
  • Cook time:48 Minutes
  • Prep time:5 Minutes


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 5.6g
  • Saturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 28.9g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 220mg
  • Calories from fat: 28%
  • Fiber: 2.4g
  • Calcium: 4mg

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Pecan Rice recipe