Cranberry pecan rice pilaf

Ingredients

• 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

Directions

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.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 189
Total carbohydrate: 27 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: 5 g
Protein: 3 g
Saturated fat: 1 g
Serving size: 1/2 cup
Sodium: 179 mg
Total fat: 8 g

DASH Eating Plan Servings

Fruits: 1/2
Grains and grain products: 1
Vegetables: 1/2

Diabetes Meal Plan Choices

Fats: 1 1/2
Fruits: 1
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1 1/2
Fruits: 1