Rice Pilaf with Pecans

Rice Pilaf with Pecans
Photo by Howard L. Puckett


  • 1 cup (1-inch) julienne-cut carrot
  • ¾ teaspoon salt
  • 5 cups low-salt chicken broth
  • 6 tablespoons finely chopped pecans
  • 3 cups uncooked long-grain rice
  • ¼ teaspoon ground cinnamon
  • ¾ cup finely chopped onion
  • + 4 more ingredients
    • 1 tablespoon sugar
    • ½ cup golden raisins
    • 1 cup orange juice
    • 3 tablespoons olive oil

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.

View full recipe at My Recipes


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