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


  • 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: 313 calories, 16g fat (5g saturated fat), 19mg cholesterol, 623mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 5g protein


  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.
    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. Toast pecans; add to pilaf.
    Yield: 9 servings.
Originally published as Pecan Rice Pilaf in Freezer Meals Bookazine 2013, p112

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Reviewed Jan. 24, 2016

"Very easy to make, but also easy to potentially burn. We omitted the pecans. Delicious!"

Reviewed Aug. 9, 2015

"I added some petite peas and served it cold as a salad with lemon vinaigrette - very good!"

Reviewed Jan. 22, 2015

"Just made this, wish we could upload pics here. I used sliced almonds, my preference, chopped green and red peppers, YUM, YUM YUMMY....My family loves it. Made with Teriyaki Chicken.....yum, great combination"

Reviewed Jan. 19, 2015

"Great side dish."

Reviewed Jan. 11, 2015

"This side was very good with pork chops & steamed carrots, though I did use pecans, I picked them put of my side. Will make it again."

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