I chopped the pecans before toasting, then strained them out before adding the celery and onion. I let them cook for about 8 minutes until semi-soft. Prior to serving I added 1/2 tsp salt, fresh ground black pepper, and a few shakes of garlic salt. I served this as a side to salmon. My husband really enjoyed it and he isn't really a rice eater. I thought it was good but I'd use some herbs next time. It's a nice recipe that can be adapted to suit the type of main dish or your particular taste.