Recipe by Deborah Westbrook
"Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor."
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finely chopped onion
finely chopped pecans
ground black pepper
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.
I liked this recipe for dressing up the rice. Next time I would use less pecans, though.
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.
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 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.
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 145
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