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Pecan White And Brown Rice Pilaf

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Submitted by happyzhangbo

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YIELD

6 servings

PREP

8 min

COOK

15 min

READY

25 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
1 237
CUP ML ONIONS
finely chopped
1 1
EACH EACH BAY LEAVES *
2 473
CUPS ML WATER
1 237
CUP ML CHICKEN BROTH, LOW SALT
fat-free
½ 118
CUP ML RICE
instant white
½ 118
CUP ML CRACKED WHEAT (BULGUR)
uncooked
1 15
TABLESPOON ML CRANBERRIES, DRIED
or/and currants *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¼ 59
CUP ML PECANS
chopped, toasted
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped fresh

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 158 30% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 216mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 6%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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