Pecan White and Brown Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 |
1 cup water |
1 cup fat-free, lower-sodium chicken broth |
1/2 cup uncooked instant white rice |
1/2 cup uncooked instant brown rice |
1/2 cup uncooked bulgur |
1 tablespoon sweetened dried cranberries |
1/2 teaspoon salt |
1/4 cup chopped pecans, toasted |
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 1 cup water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until rice is done and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Discard bay leaf; add pecans. Fluff with a fork.
2. Young Chefs can:
3. Add bay leaf to pan with adult supervision
4. Add pecans
5. Older Chefs can:
6. Measure rices and bulgur
7. Add rices, bulgur, cranberries, and salt with adult supervision
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