Pecan White and Brown Rice Pilaf

By Snoo

Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.

serving size: 1/2 cup
Cal 188
Fat 5g
Protein 4g
Carb 32g
Fiber 4g
Sodium 268mg

Ingredients

• 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

Preparation

Step 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.