Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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

Maureen Callahan
Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary

Yield:
6 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 water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.

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Nutrition Facts

188 calories; calories from fat 27%; fat 5.6g; saturated fat 0.6g; mono fat 3.3g; poly fat 1.4g; protein 4.3g; carbohydrates 31.7g; fiber 3.9g; cholesterol 0mg; iron 1mg; sodium 268mg; calcium 32mg.
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