Pecan Rice

106 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

Ingredients

1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
280 cal
14%

Fat
16.1 g
25%

Carbs
31 g
10%

Based on a 2,000 calorie diet

Reviews (106)

Rate This Recipe

KYFISHBUCKET

May. 8, 2005

"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."

KRICKYR

Jul. 10, 2004

"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."

Nandabear

Jul. 5, 2007

"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...." See more"

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