Cranberry pecan rice pilafServes 6
Once you get the hang of this formula to bulk up rice, change the nuts and dried fruit to suit your taste. Almonds and walnuts are great substitutions.
- 2 cups cooked brown basmati rice, room temperature
- 1 1/2 teaspoons olive oil
- 1 cup chopped onion
- 3/4 cup chopped celery
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
Warm a large nonstick saute pan to medium heat. Add the olive oil, and saute the onion and celery. Once the vegetables become soft and tender, add the cooked rice, pecans, cranberries, thyme and salt. Mix until combined and warmed through.
Nutritional Analysis (per serving)
|Serving Size||1/2 cup|
|Monounsaturated Fat||5 g|
|Saturated Fat||1 g|
|Total Fat||8 g|