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Rice Pilaf with Pecans

Cooking Light
Rice Pilaf with Pecans
Photo: Howard L. Puckett; Styling: Cindy Manning Barr

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Outstanding

Yield: 12 servings (serving size: 1 cup)

Ingredients

  • 3  tablespoons  olive oil
  • 1  cup  (1-inch) julienne-cut carrot
  • 3/4  cup  finely chopped onion
  • 5  cups  low-salt chicken broth
  • 1  cup  orange juice
  • 3  cups  uncooked long-grain rice
  • 1/2  cup  golden raisins
  • 1  tablespoon  sugar
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground cinnamon
  • 6  tablespoons  finely chopped pecans

Preparation

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.

Nutritional Information

Calories:
276 (22% from fat)
Fat:
6.7g (sat 0.9g,mono 4.2g,poly 1.1g)
Protein:
5.1g
Carbohydrate:
49.2g
Fiber:
1.6g
Cholesterol:
0.0mg
Iron:
2.8mg
Sodium:
186mg
Calcium:
26mg
Cooking Light, APRIL 1995

Member Ratings and Reviews

5 stars
RuthB
This was a real hit. I omitted the raisins and substituted coriander for the cinnamon to give it a slightly different flavour - but it worked.01/21/09

5 stars
rocky6114
very easy to make and good for entertaining as you can do it ahead of time and reheat in the microwave. I made the full recipe for 8 people (recipe said it serves 12) and could easily have cut the recipe in 1/2 for 8 people.04/04/06