READY IN 45 mins

Pecan Rice

Read Reviews (106)

"Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor." — Deborah Westbrook

Directions

In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

Kitchen-Friendly View

PREP 5 mins
COOK 40 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

May 08, 2005

This was great, my husband loved it and it is very filling. I did make a few alterations to the original recipe: I used 2 1/2 cups of chicken broth and water combined in place of the 2 cups of water. I also heated the pecans in the oven a few minutes to give them a more nutty flavor. It needed more salt added before serving to bring out all the flavors. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old.

—KYFISHBUCKET

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Most Helpful Critical Review

Mar 10, 2009

I liked this recipe for dressing up the rice. Next time I would use less pecans, though.

—newbie

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137 Ratings

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Jul 10, 2004

I think brown rice needs to be cooked with 2-1/2 cups water per 1 cup rice, so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again.

—KRICKYR

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Jul 05, 2007

By far, this is the best brown rice recipe I've found up until now. I did use seasoned chicken broth instead of water and that probably made a huge difference.

—Nandabear

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Sep 22, 2008

This is a great recipe! The only changes I made were 1. I added a little more onion and a tiny bit more of all of the seasonings to compensate, and 2. At the end I added a few drizzles of olive oil to moisten up the dish. The flavor is wonderful and the pecans go so well with the brown rice - this dish is a keeper! It's also a great dish for company and I imagine it would go really well with chicken.

—amyetah

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Jun 22, 2010

This was quite good. I was afraid of using the ginger but went by the book for my first try and was surprised at the interesting flavor. Next time I'll chop some celery to add along with some wild rice. Four stars because the brown rice needs more water than amount given, but definitely a keeper.

—JOAN

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May 27, 2008

Follow the cooking directions for whatever brown rice you purchased... some take more time to cook, some more fluid to cook. Use chicken broth instead of water to add more flavor to rice. Outstanding recipe.

—Lisa S

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Aug 31, 2005

Really good and easy recipe. I didn't have pecans, so I substituted walnuts...still turned out wonderful!

—MarthaWannabe

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Nutrition

Calories
280 kcal
14%

Carbohydrates
31 g
10%

Cholesterol
0 mg
0%

Fat
16.1 g
25%

Fiber
3.8 g
15%

Protein
4.3 g
9%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 280
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
** Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 210mg 8 %
Potassium 184mg 5 %
Total Carbohydrates 31g 10 %
Dietary Fiber 3.8g 15 %
Protein 4.3g 9 %
** Sugars 1.2g
Vitamin A 8 %
Vitamin C 5 %
Calcium 4 %
Iron 12 %
** Thiamin 21 %
Niacin 20 %
** Vitamin B6 14 %
** Magnesium 25 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.