Perdue
Wild and Brown Rice with Pecans and Cranberries
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Wild and Brown Rice with Pecans and Cranberries

Wild and Brown Rice with Pecans and Cranberries

Serves 4 | Prep/Cook Time:
  • Calories 330
  • Protein 5g
  • Sodium 100mg
  • Sat.Fat 1g
  • Sugar 11g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 330
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbs 55g 18%
Dietary Fiber 5g 20%
Sugars 11g
Protein 5g
Vitamin A 15%
Vitamin C 45%
Calcium 2%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® Oven Ready Whole Seasoned Roaster Bone-In Breast (3 lbs.) or PERDUE® Oven Ready Boneless Chicken Roast (1.75 lbs.)
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 or cherries or raisins
1/2 cup toasted pecans, chopped
1 teaspoon Dijon mustard
1/3 cup parsley, chopped
Instructions
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.

TIP: Nutrition facts do not include protein shown in image.
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.