Wild Rice Pilaf with Cranberries and Pecans
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Wild Rice Pilaf with Cranberries and Pecans calories by ingredient
Introduction
Nutty and delicious, with the perfect combo of crunch and texture. This recipe is a must have holiday favorite. Nutty and delicious, with the perfect combo of crunch and texture. This recipe is a must have holiday favorite.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
Tips
Great potluck recipe!
Directions
- 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.