Whole Grain Rice Pilaf with Cranberries & Pecans
This wholesome combination of cranberries, pecans and brown rice create an ideal blend of flavors and textures to excite any meal.
Yield: 10 (1/2 cup) ServingsStandard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| olive or vegetable oil | 2 tbsp. | 1. In skillet or sauté pan, heat oil; add leeks and sauté until tender-crisp. Add cinnamon and cook until aromatic. |
| sliced leeks | 1/2 c. | |
| ground cinnamon | 1/2 tsp. | |
| chicken broth or stock | 1/2 c. | 2. Add chicken broth, salt, pepper and dried cranberries. Heat to a simmer. |
| salt | 1/2 tsp. | |
| freshly ground pepper | 1/4 tsp. | |
| dried cranberries | 1/2 c. | |
| cooked brown rice or whole grain blend* | 4 c. | 3. Add cooked rice and vinaigrette dressing; toss to coat. |
| prepared raspberry vinaigrette dressing | 2 tbsp. | |
| toasted pecans, coarsely chopped | 1/3 c. | 4. Season to taste with salt and pepper. Top with toasted pecans. Serve warm or room temperature. |
| salt, to taste | ||
| pepper, to taste | ||
| 5. *cook according to package directions | ||
