Pecan White and Brown Rice Pilaf

Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.


9 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.


Young Chefs can:

Add bay leaf to pan with adult supervision

Add pecans


Older Chefs can:

Measure rices and bulgur

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


Maureen Callahan,

Oxmoor House

August 2011
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