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.

Yield: 9 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.8g
  • Carbohydrate: 17.6g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 196mg
  • Calcium: 9mg


  • 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. 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.
  3. Young Chefs can:
  4. Add bay leaf to pan with adult supervision
  5. Add pecans
  7. Older Chefs can:
  8. Measure rices and bulgur
  9. Add rices, bulgur, cranberries, and salt with adult supervision
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