Rosemary-Balsamic Brown Rice with Pecans and Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups prepared brown rice1 tablespoon chopped fresh rosemaryblack pepper to taste1/4 cup dried cranberries 1/4 cup chopped pecans 1 tablespoon balsamic vinegar
Reheat the rice in a small saucepan or microwave-safe dish. Stir in the rosemary, black pepper, and cranberries, then cook on medium heat until hot.
Stir in the pecans and balsamic vinegar, then serve immediately.
About 1/3 cup per portion.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Stir in the pecans and balsamic vinegar, then serve immediately.
About 1/3 cup per portion.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
Member Reviews
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ITSJUSTJOJO
Little confused on the serving size & calorie count. Nutritional info says that this makes 4 servings. If you start with 2 cups of brown rice that would mean at least 1/2 cup per serving. No? When you add 1/4 cup of pecans & 1/4 cup cranberry then wouldn't a serving size be even bigger than 1/2 cup? - 4/25/13
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CD8040942
This is a dish my grandmother often makes. It is easy and delicious, especially if you make the rice ahead. The calories and serving size are definitely off, as other people mentioned. The nutritional analysis is listing one full cup of rice per serving before adding other ingredients. - 9/16/13