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Harvest Brown Rice Pilaf
Cranberries, pecans and rosemary feature in thissweet and nutty brown rice pilaf. Easy to make, this is a fantastic side dishfor holidays!
Course
Side Dish
Cuisine
American
Prep Time
3
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
Calories
269
kcal
Author
Kylee Ayotte
Ingredients
1
cups
brown rice
2
Tbs
balsamic vinegar
2
Tbs
honey
2
Tbs
fresh rosemary
chopped
1/2
cup
dried cranberries
1/4
cup
whole pecans
salt and pepper
Garnish (optional)
4-5
pecans
3
sprigs
rosmary
Instructions
Cook the rice
Bring 6 cups of water to a boil, and lightly salt the water
Rinse the brown rice, and add to the water.
Reduce the heat and simmer, uncovered, about 30 minutes until rice is tender.
Drain off any remaining cooking water and return the rice to the pot.
Cover the pot and set aside 10 minutes.
Fluff with a fork and set aside.
Make the Dressing
Meanwhile, heat the balsamic vinegar and honey together, in a small bowl - microwave for 15 seconds, whisk until combined.
Assembly
Add the balsamic/honey mixture to the rice.
Stir in the rosemary cranberries, and
pecans.
Test for seasoning, and season with salt/pepper to taste.
Garnish, and serve.
Devour.
Nutrition
Calories:
269
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
261
mg
|
Potassium:
38
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
50
IU
|
Calcium:
10
mg
|
Iron:
0.5
mg