Cranberry pecan rice pilaf
Updated: 2016-05-14
It only takes a few minutes to turn a side dish of plain rice into cranberry pecan rice pilaf.
Serves 6
- 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
Calories: 189
Total carbohydrate: 27 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 3 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 8 g