|2 servings||calories per servings 676||protein serving 14 g||carbs per serving 112 g||total fat per serving 21 g|
Nicole Taylor’s incredible “Up South” cookbook reveals more depth and character to Southern food than fried chicken and biscuits. This pilaf out of the Grits and Rice chapter in Nicole’s book makes for a sweet, spicy and savory meat-free meal. As a teenager, Nicole spent an entire summer at Claflin College in Orangeburg, SC. From the author: “The cafeteria at the school served rice with EVERY meal and raised my awareness about grains filling the southern plate.”
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||112 g|
|Dietary Fiber||10 g|
In a heavy saucepot, combine rice, water, bouillon cube, 1/4 teaspoon kosher salt and butter. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand covered for 5 minutes. The rice should maintain a slightly firm texture. Drain off any excess water.
While the rice is cooking, prepare your mise en place: Peel and mince garlic. Pick and roughly chop parsley.
Place a large skillet over medium heat, and add pecans. Stir and toss the pecans in the pan 8 to 10 minutes, or until they are lightly toasted. Stir in garlic, olive oil and red pepper flakes (the provided 1/4 teaspoon will make a fairly spicy dish; you can add less if you prefer a little less heat). Remove from heat.
In a serving bowl combine rice, parsley, cranberries and the pecan-garlic mixture. Taste and adjust seasoning as desired with salt and black pepper. Enjoy!
Nicole A. Taylor currently hosts Hot Grease, a food culture podcast, and is the principal of NAT Media. She has contributed to First We Feast, Cherry Bombe, Amtrak, Southern Foodways Alliance's Gravy, and Travel Noire. Her recipes are featured on Colorlines, Design*Sponge, the America I Am: Pass it Down Cookbook, and The Way We Ate: 100 Chefs Celebrate a Century at the American Table Cookbook. She lives in Bedford-Stuyvesant, Brooklyn.Learn More...