This easy side Pecan Orange Basmati Rice dish will go great on your table! It's a bit sweet and savory!
When I grew up my mom made complete meals for every dinner with some sort of protein, a side dish and veggies. Unless of course if it was pasta night (yum) but even then we had meat from the sauce and a side salad with pasta being the main attraction. So it is ingrained in my brain to try to have 3 items for each meal. I have to admit that I sometimes struggle with a side dish. We would mostly have potatoes whether they would be fried, baked or mashed. I don't think my dad was one who liked to venture out from that. As I grew older and realized that we COULD have something else, it was like a new world opened up to me. I'm always on the lookout for something to compliment the meal and jazz it up a bit!
We are still trying to eat on the lighter side so last week I took some boneless chicken that I seasoned with some spices and grilled them. A nice quick, simple, and easy main dish that is definitely on the lower calorie side. Just select your favorite spices! For a side, I wanted something with different flavor so I was leafing through a Better Homes and Garden special interest magazine, I saw this rice dish and gave it a try.
Have you ever had basmati rice? It is mainly used in Indian style dishes and can be used in sweet or savory dishes - it does have a distinct sweet flavor which we love. Combined with the other ingredients, it was a tasty side dish. It can be served when made but I even liked it cold the next day when I combined it with some fresh spinach for lunch. I drizzled a little vinaigrette dressing and ta-da a new meal was created!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 2 cups water
- 1 teaspoon salt
- 1 cup basmati rice
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ¼ teaspoon cayenne pepper
- ½ cup pecan pieces
- 8 ounces drained mandarin oranges
- 1 cup frozen peas
- In a medium saucepan add 1 tablespoon butter and 1 tablespoon olive oil and heat over medium-high heat. Add the shallots and saute about 4 minutes until soft
- Add water and 1 teaspoon salt and bring to boil
- Add the rice and reduce heat to low, cover and simmer about 15 minutes until rice is tender
- In a small skillet melt the 2 tablespoons butter and 2 tablespoons brown sugar with the cayenne pepper over medium heat.
- Stir in the pecans and cook for 3-4 minutes until toasted; stir occasionally
- Remove pecans with a slotted spoon and cool a bit on parchment (ow wax) paper
- When rice is done add the peas and pecans then gently stir in the oranges
- Dish can be served warm or at room temperature (I even liked it cold the next day!)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 423mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Find other tasty salads on my pinterest board:
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