Pecan Rice

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (146.2 g)
  • Calories 287.8
  • Total Fat - 21 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 52.7 mg
  • Sodium - 350 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.6 g
  • Protein - 5.8 g
  • Calcium - 43.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan, melt butter, add pecans. Remove the nuts then brown the celery and onions in butter.

Step 2

Add rice and chicken stock; bring to boil, cover and cook at low heat without stirring, about 20 minutes.

Step 3

Stir and adjust seasoning, then add pecans and stir.

Tips & Variations


No special items needed.

CookieT

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.

review by:
(12 Oct 2015)