Pecan Rice Pilaf Recipe
Pecan Rice Pilaf Recipe photo by Taste of Home

Pecan Rice Pilaf Recipe

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This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.—Jacqueline Oglesby, Spruce Pine, North Carolina
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 9 servings

Ingredients

  • 1 cup chopped pecans
  • 5 tablespoons butter, divided
  • 1 small onion, chopped
  • 2 cups uncooked long grain rice
  • 1 carton (32 ounces) chicken broth
  • 3 tablespoons minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded carrots

Nutritional Facts

3/4 cup equals 313 calories, 16 g fat (5 g saturated fat), 19 mg cholesterol, 623 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
  2. In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. Add carrots; simmer 3-5 minutes longer or until rice is tender. Stir in toasted pecans and remaining parsley. Fluff with a fork. Yield: 9 servings.
Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, adding 2-3 tablespoons water to moisten. Stir in pecans.
Originally published as Pecan Rice Pilaf in Freezer Meals Bookazine 2013, p112

Nutritional Facts

3/4 cup equals 313 calories, 16 g fat (5 g saturated fat), 19 mg cholesterol, 623 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

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