Pecan Rice

Pecan Rice

124

"Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

124
  1. 167 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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.

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...

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. Outsta...

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

This is excellent!! The flavor is not to heavy,and it went perfect with the salmon I grilled. I won't buy that pre-package stuff anymore!!

This is a quick and easy way to dress up brown rice. I made it for company and it turned out great! Very tasty!

Thank you for this recipe for brown rice. I now can enjoy eating brown rice. We tried this as a side dish for grilled chicken and every bite was gone. We will be making this a lot. Thanks