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Rice Pilaf with Pecans

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 12 servings (serving size: 1 cup)

Ingredients

  • 3 tablespoons olive oil
  • 1 cup (1-inch) julienne-cut carrot
  • 3/4 cup finely chopped onion
  • 5 cups low-salt chicken broth
  • 1 cup orange juice
  • 3 cups uncooked long-grain rice
  • 1/2 cup golden raisins
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons finely chopped pecans

Nutrition Information

  • calories 276
  • caloriesfromfat 22 %
  • fat 6.7 g
  • satfat 0.9 g
  • monofat 4.2 g
  • polyfat 1.1 g
  • protein 5.1 g
  • carbohydrate 49.2 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 186 mg
  • calcium 26 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.