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Cranberry pecan rice pilaf

May 22, 2026

Recipe

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

Serves 6

Once you get the hang of this formula to bulk up rice, change the nuts and dried fruit to suit your taste. Almonds and walnuts are great substitutions.

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.

2 cups cooked brown basmati rice (or any precooked grain), 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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils 1/2 Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1/2 Vegetables

Diabetes Meal Plan Choices

1 1/2 Fats Dairy foods (low-fat or fat-free) 1 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates 1 1/2 Fats 1 Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 189 Calories 27 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber 5 g Monounsaturated fat Potassium 3 g Protein 1 g Saturated fat 1/2 cup Serving size 179 mg Sodium 8 g Total fat