Nutritional Info

Nutrition Facts

Serving Size 1 (106g)

Calories 290
Calories from Fat 57 (20%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 21.8mg 7%
Sodium 383.9mg 17%
Potassium 69.3mg 1%
Total Carbohydrate 46.6g 16%
Dietary Fiber 1.9g 8%
Sugars 0.3g
Protein 9.1g 18%

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Recipe Description
Sauteing or toasting pecans brings out enhanced flavor in the nuts.  Adding them into the rice at the last moment before serving, ensures they arrive at the table both crunchy and fresh.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  margarine, divided
1/2 Cup(c)  pecans, chopped
1/4 Cup(c)  onion, chopped
1 Cup(c)  long grain white rice, uncooked
2 Cup(c)  hot chicken broth, reduced fat and sodium
1/8 Teaspoon(t)  thyme, dried
1/8 Teaspoon(t)  pepper
1 Tablespoon(T)  fresh parsley, chopped


Preheat the oven to 350º F.  Melt 1/2 teaspoon margarine in a medium sized skillet over medium high heat.  Add the pecans and saute for about 2 minutes.  Remove from the skillet and set aside.  Melt the remaining 1/2 teaspoon margarine in the skillet.  Add the onion and saute until tender.  Add the rice and stir to coat.  Add the chicken broth, thyme, pepper and parsley.  Cover and bring to boil.  Pour into a 2 quart casserole.  Bake, uncovered, for 17 minutes, or until all the liquid is absorbed and rice is tender.  Just before serving, stir in the pecans and fluff with a fork.

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Rice and Pecan Pilaf
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