RICE PILAF WITH PECANS

Rice Pilaf With Pecans image

This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.

Provided by GibbyLou

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 cup carrot, julienne cut into 1-inch pieces
3/4 cup onion, finely chopped
5 cups low sodium chicken broth
1 cup orange juice
3 cups long-grain rice, uncooked
1/2 cup golden raisin
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons pecans, finely chopped

Steps:

Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

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