Pecan White and Brown Rice Pilaf

Pecan White and Brown Rice Pilaf Recipe
Photo: Jan Smith
Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.


6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 27 %
Fat 5.6 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 4.3 g
Carbohydrate 31.7 g
Fiber 3.9 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 268 mg
Calcium 32 mg


2 teaspoons olive oil
1 cup finely chopped onion
1 bay leaf
2 cups water
1 cup fat-free, less-sodium chicken broth
1/2 cup instant white rice
1/2 cup instant brown rice
1/2 cup uncooked bulgur
1 tablespoon dried cranberries or currants
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley


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 water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.

Maureen Callahan,

Cooking Light

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note