ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toasted Pecan Wild Rice

Yield 8 servings (serving size: about 2/3 cup rice mixture and 1 tablespoon pecans)
If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients.

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

Nutrition 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

How to Make It

  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.

Commander's Palace Restaurant, New Orleans, Louisiana