Pecan Rice Recipe

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 by Step Method

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

No special items needed.

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.