Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
9 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add 1 cup water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until rice is done and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Discard bay leaf; add pecans. Fluff with a fork.

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  • Young Chefs can:

  • Add bay leaf to pan with adult supervision

  • Add pecans

  • Older Chefs can:

  • Measure rices and bulgur

  • Add rices, bulgur, cranberries, and salt with adult supervision

Nutrition Facts

109 calories; fat 3.5g; saturated fat 0.4g; mono fat 2g; poly fat 0.8g; protein 2.8g; carbohydrates 17.6g; fiber 2.3g; iron 0.7mg; sodium 196mg; calcium 9mg.
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