Cranberry-Pecan Mixed Grains
A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.
Servings 12 1/2 cup portions
Calories 160kcal
Ingredients
- 1/4 cup pecan pieces
- 1 Tbsp olive oil
- 1 small onion diced
- 1 cup brown rice
- 3/4 cup bulgur wheat
- 1/4 cup dried cranberries
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 ea dried whole bay leaf
- 3 cups low sodium vegetable broth
- 1/4 cup fresh parsley leaves washed 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.
Nutrition
Calories: 160kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 190mg | Fiber: 2g | Sugar: 5g