Pecan Rice Pilaf
Packed with pecans, dried cranberries and carrots, this Pecan Rice Pilaf is a flavorful side dish for any season!
Servings: 8 servings
Calories: 378kcal
Ingredients
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 cup chopped pecans
- 1 cup diced yellow onion
- 2 cups uncooked long-grain white rice
- ¼ cup finely diced carrots
- 4 cups low-sodium chicken broth can use vegetable broth
- ½ tsp kosher salt
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 cup dried cranberries
- ¼ cup chopped Italian parsley
Instructions
- Using a large saucepan or deep skillet, add butter and olive oil and place over medium heat. Once butter has melted, add pecan halves and sauté, stirring occasionally, for 3-4 minutes. Remove pecans with a slotted spoon and set aside.
- Add onion and sauté, stirring occasionally, for 2-3 minutes.
- Add rice and carrots and continue sautéing, stirring occasionally, for 3-4 more minutes.
- Add chicken broth, salt, thyme and pepper. Increase heat to medium-high and bring to a boil.
- Cover, reduce heat to medium-low and simmer for 20 minutes, or until chicken broth has been absorbed.
- Remove pan from heat and fluff the rice. Stir in dried cranberries and let stand for 5 minutes.
- Stir in pecans (from above) and chopped parsley.
Nutrition
Calories: 378kcal | Carbohydrates: 55g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 189mg | Potassium: 272mg | Fiber: 3g | Sugar: 12g | Vitamin A: 968IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
