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Pecan Rice Pilaf

Total Time

Prep: 15 min. Cook: 20 min.

Makes

9 servings

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
Pecan Rice Pilaf Recipe photo by Taste of Home

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

  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 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.
  3. 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.

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