Pecan White and Brown Rice Pilaf

Pecan White and Brown Rice Pilaf
Photo by Jan Smith

Ingredients

  • ¼ cup chopped pecans, toasted
  • 2 cups water
  • 1 cup fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 cup finely chopped onion
  • 2 teaspoons olive oil
  • 1 tablespoon dried cranberries or currants
  • + 10 more ingredients
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 1 cup finely chopped onion
    • 2 teaspoons olive oil
    • ½ cup instant brown rice
    • ½ cup instant brown rice
    • ½ cup instant white rice
    • 2 tablespoons chopped fresh parsley
    • ½ cup uncooked bulgur
    • 1 bay leaf

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. St...

View full recipe at My Recipes

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