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Making Mayo’s Recipes: Cranberry pecan rice pilaf
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It only takes a few minutes to turn a side dish of plain rice into cranberry pecan rice pilaf. Reinvent brown rice with the simple addition of cranberries, pecans, fresh thyme and sauteed celery. Once you get the hang of this formula to bulk up rice, change the nuts and dried fruit to suit your taste.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:04) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 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
Directions
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.
