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Toasted Pecan Wild Rice

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.

Cooking Light DECEMBER 2008

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


  • 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. 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.

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

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Toasted Pecan Wild Rice Recipe