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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Pecan Rice Pilaf

 
One serving costs about $1.09

$1.09 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:38%

Spoonacular Score: 38%

 

Pecan Rice Pilaf might be just the side dish you are searching for. For $1.09 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 384 calories, 8g of protein, and 11g of fat. It is a good option if you're following a gluten free and vegetarian diet. 1 person were impressed by this recipe. Head to the store and pick up bay leaf, beef stock, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is good. Try Pecan Rice Pilaf, Wild Rice Pecan Pilaf, and Pecan White and Brown Rice Pilaf for similar recipes.

Ingredients

Servings:
1 small
1 small bay leaf
bay leaf
0.75 cup
0.75 cup beef stock
beef stock
2 Tbsps
2 Tbsps butter
butter
0.25 cup
0.25 cup dry white wine
dry white wine
1 tsp
1 tsp mint
mint
2 Tbsps
2 Tbsps parsley
parsley
0.5 cup
0.5 cup frozen peas
frozen peas
0.25 cup
0.25 cup pecan
pecan
1
1  pepper sauce
pepper sauce
1 cup
1 cup wild rice
wild rice
1 large
1 large shallot
shallot
1.25 cups
1.25 cups water
water
0.5 cup
0.5 cup white rice
white rice
1 small bay leaf
1 small
bay leaf
0.75 cup beef stock
0.75 cup
beef stock
2 Tbsps butter
2 Tbsps
butter
0.25 cup dry white wine
0.25 cup
dry white wine
1 tsp mint
1 tsp
mint
2 Tbsps parsley
2 Tbsps
parsley
0.5 cup frozen peas
0.5 cup
frozen peas
0.25 cup pecan
0.25 cup
pecan
1  pepper sauce
1
pepper sauce
1 cup wild rice
1 cup
wild rice
1 large shallot
1 large
shallot
1.25 cups water
1.25 cups
water
0.5 cup white rice
0.5 cup
white rice

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. 1. Melt the butter in a medium saucepan over medium heat. Add the shallot; cook for 2 min. Stir in the wild rice and the water, and heat to boiling.
  2. Reduce the heat to medium-low and simmer, covered, for 30 min.
  3. 2. Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to the wild rice. Heat to boiling, then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 min. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 min more. Remove the cover and raise the heat slightly if the mixture is too wet. Add the parsley and pecan, and sprinkle with mint, if desired.
  4. Note: To toast the pecan, heat a small skillet over medium heat. Add the pecans and toast until golden, stirring frequently, for 6-8 min.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.10
Ingredient
1 small bay leaf
¾ cups beef stock
2 tablespoons butter
¼ cups dry white wine
2 tablespoons parsley
½ cups frozen peas
¼ cups pecan
1 cup wild rice
1 large shallot
½ cups white rice
Price
$0.02
$0.58
$0.24
$0.81
$0.32
$0.64
$0.77
$0.59
$0.14
$0.30
$4.41

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
384k Calories
7g Protein
10g Total Fat
61g Carbs
6% Health Score
Limit These
Calories
384k
19%

Fat
10g
17%

  Saturated Fat
4g
26%

Carbohydrates
61g
20%

  Sugar
2g
3%

Cholesterol
15mg
5%

Sodium
156mg
7%

Alcohol
1g
9%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
57%

Vitamin K
38µg
36%

Selenium
11µg
17%

Copper
0.3mg
15%

Phosphorus
139mg
14%

Vitamin C
10mg
13%

Fiber
2g
11%

Vitamin B6
0.21mg
11%

Vitamin B1
0.16mg
11%

Vitamin B3
2mg
10%

Vitamin A
488IU
10%

Magnesium
38mg
10%

Zinc
1mg
9%

Vitamin B5
0.82mg
8%

Potassium
277mg
8%

Iron
1mg
8%

Vitamin B2
0.12mg
7%

Folate
25µg
6%

Calcium
42mg
4%

Vitamin E
0.37mg
2%

covered percent of daily need

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