Cranberry pecan rice pilaf

Dietician's Tip

Once you get the hang of this formula to bulk up rice, change the nuts and dried fruit to suit your taste. Almonds and walnuts are great substitutions.

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

Last Updated May 14, 2016


© 2024 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use