Pecan White and Brown Rice Pilaf

This recipe uses instant rice, so it's a quick fix during the week. From Cooking Light magazine.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  cup  finely chopped onion
• 1  bay leaf
• 2  cups water
• 1  cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup  instant rice
• 1⁄2 cup instant brown rice
• 1⁄2 cup  uncooked bulgur
• 1  tablespoon dried cranberries or 1  tablespoon currants
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  chopped pecans, toasted
• 2  tablespoons  chopped fresh parsley

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add bay leaf; cook 1 minute. Add water and next 7 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in pecans and parsley.