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Home Health Library Recipes Cranberry pecan rice pilaf

Nutrition Facts

Serving Size 1/2 cup
Calories 189

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 1 g
Total fat 8 g
Sodium 179 mg
Cholesterol 0 mg
Dietary fiber 3 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

It only takes a few minutes to turn a side dish of plain rice into cranberry pecan rice pilaf.


(Serves 6)
  • 2 cups cooked brown basmati rice, room temperature
  • 1 1/2 teaspoons olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt


Warm a large nonstick saute pan to medium heat. Add the olive oil, and saute the onion and celery. Once the vegetables become soft and tender, add the cooked rice, pecans, cranberries, thyme and salt. Mix until combined and warmed through.

Last Updated: May 14th, 2016