Rice Pilaf with Pecans

Rice Pilaf with Pecans Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
5

Outstanding

Yield:

12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

April 1995
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