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Toasted Pecan Wild Rice

Cooking Light
Toasted Pecan Wild Rice
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My Notes

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Worthy of a Special Occasion

If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients.

Yield: 8 servings (serving size: about 2/3 cup rice mixture and 1 tablespoon pecans)

Ingredients

  • 2  teaspoons  olive oil
  • 1/2  cup  chopped pecans
  • 4 1/2  cups  fat-free, less-sodium chicken broth
  • 2  cups  uncooked wild rice
  • 3  tablespoons  chopped fresh flat-leaf parsley
  • 1 1/2  tablespoons  butter
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add pecans to pan; cook 1 minute or until lightly toasted. Remove pecans from pan.

2. Add broth and rice to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain, if necessary. Place rice in a serving bowl; stir in parsley and remaining ingredients. Sprinkle with pecans.

Nutritional Information

Calories:
251 (33% from fat)
Fat:
9.3g (sat 2.1g,mono 4.6g,poly 2.2g)
Protein:
8.5g
Carbohydrate:
35.6g
Fiber:
4.2g
Cholesterol:
6mg
Iron:
1.5mg
Sodium:
460mg
Calcium:
21mg
Tory McPhail, Tory McPhail, Cooking Light, DECEMBER 2008

Member Ratings and Reviews

5 stars
avivaleah from An Unknown Location
I am rating this recipe as 3 stars not as a "good, solid recipe" as the site says. I believe 3 stars could be "has potential". I followed the recipe as directed and ended up with overcooked, mushy rice. One hour of cook time is way too long. The flavor of the rice was good, if you could get past how it looked. My husband thought the dish was potatoes! I've never had rice get this overcooked, but I usually like to follow a recipe the first time as directed.02/05/10

5 stars
PaulMKE
Made this as a side to duck breast with pinot noir cherry sauce and it was great02/02/10