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Wild & Brown Rice with Pecans and Cranberries

Wild & Brown Rice with Pecans and Cranberries Recipe

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Prep/Cook Time: 35 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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   Alternate Perdue Products:
1 cup wild and long grain rice blend
2 cups water, boiling
2 tablespoons canola oil, divided
1 cup red bell pepper, diced
1/2 cup scallions, sliced
1/2 cup dried cranberries (Alternate: cherries or raisins)
1/2 cup toasted pecans, chopped
1 teaspoon Dijon mustard
1/3 cup parsley, chopped


  1. Place rice in a sauce pan and add boiling water and 1 tablespoon oil; return to a boil over medium high heat. Reduce heat to simmer, cover and cook for 18-20 minutes or until rice is tender and all liquid has been absorbed. Remove from heat and let stand 30 minutes.
  2. In a large saute pan, heat remaining oil. Add peppers and scallions and saute 2 minutes. Add cranberries, pecans and mustard and mix well. Stir in cooked rice and toss well to blend. Heat through. Mix in parsley and adjust seasonings.
  3. To serve, spoon 1 cup hot rice mixture onto a plate and top with 4 oz. chicken.

Note

Nutrition facts do not include protein shown in image.


  • Serving Size 128g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 330

  • Total Fat 10g (15%)

  • Saturated Fat 1g (5%)

  • Trans Fat 0g

  • Cholesterol 0mg (0%)

  • Sodium 100mg (4%)

  • Total Carbohydrate 55g (18%)

  • Dietary Fiber 5g

  • Sugars 11g

  • Protein 5g

  • Vitamin A 15%

  • Vitamin C 45%

  • Calcium 2%

  • Iron 8%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



connie heifner - ashland, OH 4/23/2014 9:55:08 AM
would love to try this sounds great, quick and easy

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