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Pecan White and Brown Rice Pilaf

Yield 9 servings (serving size: 1/2 cup)
Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 bay leaf
  • 1 cup water
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/2 cup uncooked instant white rice
  • 1/2 cup uncooked instant brown rice
  • 1/2 cup uncooked bulgur
  • 1 tablespoon sweetened dried cranberries
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans, toasted

Nutrition Information

  • calories 109
  • caloriesfromfat 0.0 %
  • fat 3.5 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 2.8 g
  • carbohydrate 17.6 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 196 mg
  • calcium 9 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add 1 cup water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until rice is done and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Discard bay leaf; add pecans. Fluff with a fork.

  2.  

  3. Young Chefs can:

  4. Add bay leaf to pan with adult supervision

  5. Add pecans

  6.  

  7. Older Chefs can:

  8. Measure rices and bulgur

  9. Add rices, bulgur, cranberries, and salt with adult supervision