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Photo: Jan Smith Photo by: Photo: Jan Smith

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.

Cooking Light MAY 2006

  • Yield: 6 servings (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 27%
  • Fat: 5.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.3g
  • Carbohydrate: 31.7g
  • Fiber: 3.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 268mg
  • Calcium: 32mg
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Pecan White and Brown Rice Pilaf recipe

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