Pecan White and Brown Rice Pilaf |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Using part instant white rice and part instant brown rice can help make the switch to whole grains easier. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 bay leaf |
2 cups water |
1 cup fat-free, less-sodium chicken broth |
1/2 cup instant white rice |
1/2 cup instant brown rice |
1/2 cup uncooked bulgur |
1 tablespoon dried cranberries or currants |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped pecans, toasted |
2 tablespoons chopped fresh parsley |
Directions:
1. 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.
|
|