Pecan Rice Pilaf

Name: Pecan Rice Pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

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

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

Directions

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 until rice is lightly browned, 3-4 minutes. 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 until rice is tender, 3-5 minutes longer. 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, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

Jenna092

Jan 24, 2016

Very easy to make, but also easy to potentially burn. We omitted the pecans. Delicious!
cwbuff2

Aug 9, 2015

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

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
kimspacc

Jan 19, 2015

Great side dish.
jacki61

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.
flossiecox

Jan 8, 2015

It sounds really good and easy and I like a good rice pilaf so I am gonna try it.