Toasted Pecan Wild Rice

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

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 33%
  • Fat: 9.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 8.5g
  • Carbohydrate: 35.6g
  • Fiber: 4.2g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 460mg
  • Calcium: 21mg


  • 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


  1. 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. 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.
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