Rice Pilaf with Pecans

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 12 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 22%
  • Fat: 6.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.1g
  • Carbohydrate: 49.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 186mg
  • Calcium: 26mg

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

  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.
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