Pecan White and Brown Rice Pilaf |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe uses instant rice, so it's a quick fix during the week. From Cooking Light magazine. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped onion |
1 bay leaf |
2 cups water |
1 cup reduced-sodium fat-free chicken broth |
1/2 cup instant rice |
1/2 cup instant brown rice |
1/2 cup uncooked bulgur |
1 tablespoon dried cranberries or 1 tablespoon currants |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup chopped pecans, toasted |
2 tablespoons chopped fresh parsley |
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 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.
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