Toasted Pecan Wild Rice

recipe
If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients.

Yield:

8 servings (serving size: about 2/3 cup rice mixture and 1 tablespoon pecans)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 33 %
Fat 9.3 g
Satfat 2.1 g
Monofat 4.6 g
Polyfat 2.2 g
Protein 8.5 g
Carbohydrate 35.6 g
Fiber 4.2 g
Cholesterol 6 mg
Iron 1.5 mg
Sodium 460 mg
Calcium 21 mg

Ingredients

2 teaspoons olive oil
1/2 cup chopped pecans
4 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked wild rice
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add pecans to pan; cook 1 minute or until lightly toasted. Remove pecans from pan.

2. Add broth and rice to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain, if necessary. Place rice in a serving bowl; stir in parsley and remaining ingredients. Sprinkle with pecans.

Tory McPhail,

Commander's Palace Restaurant, New Orleans, Louisiana,

Cooking Light

December 2008