Cranberry-Pecan Mixed Grains
A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.
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Cranberry-Pecan Mixed Grains
A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.
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| Servings |
| 121/2 cup portions |
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Ingredients
- 1/4cup pecan pieces
- 1Tbsp olive oil
- 1 small oniondiced
- 1cup brown rice
- 3/4cup bulgur wheat
- 1/4cup dried cranberries
- 1tsp kosher salt
- 1/2tsp ground black pepper
- 1ea dried whole bay leaf
- 3cups low sodium vegetable broth
- 1/4cup fresh parsley leaveswashed and chopped
Instructions
- Preheat oven to 325 F
- On sheet pan, spread pecans in thin layer. Bake, stirring once, until lightly toasted and aromatic, 10 to 15 minutes. Cool.
- In stockpot over medium-high heat, heat oil. Add onion. Saute until onion is translucent, 3 to 4 minutes.
- Add brown rice, bulgur, cranberries, salt, pepper and bay leaves. Saute 2 minutes.
- Add broth. Bring to a boil. Stir. Reduce heat. Cover. Simmer until rice is tender and liquid is absorbed, 30 to 35 minutes. Remove from heat. Let stand 10 minutes. Fluff with fork.
- Add toasted nuts and parsley. Toss to mix. Cover. Serve hot.