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Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
This recipe is:
Contest Winning
Healthy
Nutritional Facts 3/4 cup equals 242 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 313 mg sodium, 32 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Vegetable Brown Rice in Light & Tasty August/September 2004, p37
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Reviewed on Nov. 08, 2011 by BarbraRenee
This is phenomenal! Everyone I serve this to comments on how great it is. Nice blend of sweet and salty, crunchy and chewy. I make this often and will continue to do so. Can be made ahead and reheats just like fresh.
Reviewed on Feb. 25, 2011 by Hannah0418
A+!!! the raisens and pecans make it different than what you'd normally find in fried rice blends. easy to make.
Reviewed on Feb. 26, 2010 by Raggamuffin
To me it was good, it wasn't great. I liked the fruit and nuts in the rice but nobody else in my family liked it, so I won't make this again.
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