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
- 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
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
- 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.
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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