Rice Pilaf With Pecans

Submitted by GibbyLou

"This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 12 cups
• Serves: 12

ingredients

• 3 tablespoons olive oil
• 1 cup carrot, julienne cut into 1-inch pieces
• 3⁄4 cup onion, finely chopped
• 5 cups low sodium chicken broth
• 1 cup orange juice
• 3 cups long-grain rice, uncooked
• 1⁄2 cup golden raisin
• 1 tablespoon sugar
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 6 tablespoons pecans, finely chopped

directions

1. Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
2. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
3. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

Reviews

[AZPARZYCH]

This rice turned out nicely!! It had a subtle flavor and paired well with recipe#381820. The raisins were a nice sweet touch that you may not have seen mixed in the rice, but sure tasted them. Made for 2012 Spring PAC.

 

[Debbwl]

Yum! This is loaded with flavor and turns out very pretty. Enjoyed the lightly sweet nutty flavor the orange juice and pecans brought to this pilaf. I made using dark raisins and red onion as those are what I had on hand. I am already planning on adding this to the next family get-together, thanks so very much for the post.

 

[Sydney Mike]

I did go with using some homemade vegetable broth when preparing this recipe since it went with us when we had dinner with my vegetarian son & DIL! They were totally satisfied, as were we! And they now have the recipe as well! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]