Rice Pilaf with Pecans

3 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield
12 servings (serving size: 1 cup)
April 1995
RECIPE BY Cooking Light

Ingredients

  • 3 tablespoons olive oil
  • 1 cup (1-inch) julienne-cut carrot
  • 3/4 cup finely chopped onion
  • 5 cups low-salt chicken broth
  • 1 cup orange juice
  • 3 cups uncooked long-grain rice
  • 1/2 cup golden raisins
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons finely chopped pecans

Nutritional Information

  • Calories 276
  • Caloriesfromfat 22%
  • Fat 6.7g
  • Satfat 0.9g
  • Monofat 4.2g
  • Polyfat 1.1g
  • Protein 5.1g
  • Carbohydrate 49.2g
  • Fiber 1.6g
  • Cholesterol 0.0mg
  • Iron 2.8mg
  • Sodium 186mg
  • Calcium 26mg

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

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Ratings & Reviews

sewhappy91's Review

DianeLM
August 08, 2011
This is one of my "go-to" side dishes. It goes well with everything, and everyone loves it! I do substitute brown rice for the white called for in the recipe, but follow everything else as written.

DianeLM's Review

sewhappy91
June 19, 2010
The subtle sweetness, hint of orange, touch of cinnamon, and a bit of crunch was so good, easy to prepare and a pleasant treat from an ordinary rice pilaf recipe – this recipe is definitely a keeper!

RBlades's Review

RBlades
January 21, 2009
This was a real hit. I omitted the raisins and substituted coriander for the cinnamon to give it a slightly different flavour - but it worked.