Wild Rice Pilaf with Cranberries and Pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 cup Wild, White, & Brown Rice Blend (dry) 8 cup Low Sodium Chicken Stock 1 cup Dried Cranberries 1 cup Pecans, coarsely chopped 5 large Shallots, minced 2 whole Bay Leaves 1 tsp black pepper 2 Tbs Canola Oil 2 Tbs fresh Basil, chopped 2 Tbs Parsley, dried
- Preheat an oven to 375°F.
- Melt butter in a 4 qt. oven-proof stockpot over medium heat.
- Add the oil and shallots. Sauté until the onions are translucent, about 2 minutes.
-Add the rice and stir until the grains are well coated.
- Add the stock, cranberries, bay leaf, thyme, and pepper.
- Bring to a simmer, stir and cover.
- Bake in the oven until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
- Remove from the oven.
- Remove and discard the bay leaf.
- Sprinkle the pecans, basil and parsley over the top.
Serving Size: makes 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user CEIRDE.
- Melt butter in a 4 qt. oven-proof stockpot over medium heat.
- Add the oil and shallots. Sauté until the onions are translucent, about 2 minutes.
-Add the rice and stir until the grains are well coated.
- Add the stock, cranberries, bay leaf, thyme, and pepper.
- Bring to a simmer, stir and cover.
- Bake in the oven until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
- Remove from the oven.
- Remove and discard the bay leaf.
- Sprinkle the pecans, basil and parsley over the top.
Serving Size: makes 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user CEIRDE.
Nutritional Info Amount Per Serving
- Calories: 222.2
- Total Fat: 8.4 g
- Cholesterol: 4.9 mg
- Sodium: 309.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.8 g
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