Butternut Pecan Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 600.7 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Butternut Pecan Rice calories by ingredient
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Number of Servings: 8


    Veggie Broth (4 Cups)
    Brown Rice (2 Cups)
    Butternut Squash, cubed (1 Squash)
    Pecans, halved (1 Cup)
    Cinammon (1 Tsp)
    Nutmeg (1/2 Tsp)


Prepare rice according to package instructions (traditionally, ~40 minutes) using the veggie broth instead of water.

While rice is cooking, prepare the butternut squash. Cut the squash into quarters and place in a baking dish with ~1 inch of water. Place in the oven at ~350 F for approximately 20 minutes or until the skin is easily peeled and the squash is slightly softened. Remove the skin and cut the squash into smaller pieces that will easily fit into a food processor.

Once the butternut squash is cut, place in food processor with the pecans, cinammon, and nutmeg. "Process" the mix until everything is evenly mixed and finely chopped. Set aside until the rice is finished.

When the rice is finished, combine with the squash/nut mix.

Makes approximately 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CAERYN.

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