Pecan Rice106 Reviews
- Prep: 5 min
- Cook: 40 min
- Ready In: 45 min
“Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.” - by Deborah Westbrook
Original recipe yields 4 servings
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
- 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.
Amount Per Serving (4 total)
- 280 cal
- 16.1 g
- 31 g
Based on a 2,000 calorie diet
Reviews (106)Rate This Recipe
"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..." See more. 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..." See more! I will be making this again and again."
Cashew Raisin Rice Pilaf
Jamaican Beans and Rice Dish
Just swipe to see more like this.