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White and Wild Rice Pilaf
By Kumquat the Cat's friend on April 26, 2005
Photo by Kumquat the Cat's friend
2 Reviews
- Prep Time: 5 mins
- Total Time: 1 hrs
- Servings: 6
Photo by Kumquat the Cat's friend
About This Recipe
"Love the nut and cranberry combination in this dish as well as the two kinds of rices. Found it on a bottle of lemon juice from the grocery store, but that doesn't mean you can't use fresh lemon juice instead. Nice side for Thanksgiving. Cooking time includes a little prep time. If you only have fresh pecans, they can be toasted in a 400 degree oven for 10 minutes (while rice is cooking). Wild rice and rice pilafs are classic Canadian fare, so I have posted this for Zaar World Tour 2005 (Canadian)."
Ingredients
- 1/2 cup wild rice
- 3 garlic cloves, minced
- 1 (14 ounce) cans vegetable broth
- 3/4 cup water
- 1/4 cup lemon juice ( or juice of 1 lemon)
- 1 cup long-grain white rice
- 1/2 cup pecans, toasted and chopped
- 1/3 cup dried cranberries
- 1/4 cup green onion, chopped
- 1/4 cup parsley, chopped
Directions
- Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
- Bring to boil, cover, reduce heat to low and simmer 30 minutes.
- Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
- Remove pan from heat and stir in pecans, cranberries and parsley.
- Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (172 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 232.3
- Calories from Fat 62
- 26%
- Amount Per Serving
- %
- Total Fat 6.9g
- 10%
- Saturated Fat 0.6g
- 3%
- Cholesterol 0.0mg
- 0%
- Sugars 1.3 g
- Sodium 5.6mg
- 0%
- Total Carbohydrate 38.3g
- 12%
- Dietary Fiber 2.6g
- 10%
- Sugars 1.3 g
- 5%
- Protein 5.3g
- 10%
Reviews
-
"This is a really good rice dish. I love the pecans and cranberries in it."
By Sheynath on October 06, 2008 | 721427
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"Great rice side. I had a little package of dried cranberries and this seemed THE recipe to try them out on. Used fresh lemon juice and walnuts instead of the pecans (which are unavailable here). Very nice blend of contrasting flavours and textures. "
By evelyn/athens on June 30, 2006 | 288119
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