Pecan Rice

Pecan Rice

113 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Deborah Westbrook
Recipe by  Deborah Westbrook

“Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
  2. When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

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Reviews (113)

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This was great, my husband loved it and it is very filling. I did make a few alterations to the original recipe: I used 2 1/2 cups of chicken broth and water combined in place of the 2 cups of water. I also heated the pecans in the oven a few minutes to give them a more nutty flavor. It needed more salt added before serving to bring out all the flavors. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old.



I think brown rice needs to be cooked with 2-1/2 cups water per 1 cup rice, so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again.



By far, this is the best brown rice recipe I've found up until now. I did use seasoned chicken broth instead of water and that probably made a huge difference.

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Amount Per Serving (4 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



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Cashew Raisin Rice Pilaf


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Jamaican Beans and Rice Dish