Directions:
- Place a saucepan with a tight-fitting lid over medium heat. Add the olive oil and heat for 1 minute. Add the pecans and toast, stirring with a wooden spoon, until the nuts are fragrant, about 1 minute. Add the rice and toast for 2 minutes, stirring frequently. Add the shallots, carrot, salt, and pepper.
- Cook the rice and the vegetables for an additional 3 minutes. Add the stock, increase the heat to high, and bring the mixture to a simmer. Decrease the heat to low, cover, and cook for 12 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
- Stir in the green onions before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.14 Kcal (771 kJ) | ||
| Calories from fat | 140.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.64g | 24% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 319.31mg | 13% | |
| Potassium | 215.21mg | 5% | |
| Total Carbs | 8.06g | 3% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.07 Kcal (524 kJ) | ||
| Calories from fat | 95.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 24% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 216.87mg | 13% | |
| Potassium | 146.17mg | 5% | |
| Total Carbs | 5.47g | 3% | |
| Sugars | 2.42g | 14% | |
| Dietary Fiber | 1.08g | 6% | |
| Protein | 3.58g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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