Cranberry Pecan Rice Pilaf - 41.4g Carbs, 3.6g Fiber, 1.4g Sugar
From: www.usarice.com
Rice to the Rescue!" Recipe Contest Winner - Debbie Darke
Meal / Course: Side Dish
Cuisine Type: American
Main Ingredient: Cheese, Fruit, Nuts
Preparation Method: Holiday, Quick and Easy
Contest Winners: Rice to the Rescue!
Servings: 4
2 Tbsp butter or margarine
1 cup uncooked rice
1 14 1/2-oz can chicken broth
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted*
1/4 cup sliced green onions
Salt and ground black pepper, to taste
Melt butter in 2-quart saucepan over medium heat. Add rice; cook and
stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice.
Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
Remove from heat. Stir in cheese, cranberries, pecans and onions. Season
to taste with salt and pepper.
Note:
*To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees
5 to 8 minutes, or until golden brown, stirring frequently.
NOTE: The recipe does not state the type of rice used.
Servings: 4
Nutrition per Serving:
314 Calories, 15g Total Fat, 21mg Cholesterol, 577mg Sodium,
35g Total Carbs, 2g Dietary Fiber, 9g Protein
Nutrition from: www.caloriecount.about.com
With Changes: Light olive oil instead of butter, low sodium chicken
broth, and brown rice.
Servings: 4
Serving Size: 214g
Nutrition per Serving:
447 Calories, 224 Calories from Fat, 24.9g Total Fat, 6.3g Saturated Fat,
22mg Cholesterol, 454mg Sodium, 41.4g Total Carbs, 3.6g Dietary Fiber,
1.4g Sugars, 15.4g Protein
Vitamin A 4% - Vitamin C 5% - Calcium 31% - Iron 10%
Nutrition Grade: B
Good points:
Low in cholesterol
Low in sugar
High in manganese
