Pecan White and Brown Rice Pilaf

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

Preparation

1. 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