Pecan Rice Pilaf is a wonderfully buttery side with lots of crunchy pecans. Makes a great side for chicken, pork, beef or seafood.
This recipe turns plain long-grain rice into a really incredible side for a weeknight dinner or holiday meal.
Buttery Flavor
Pecans already have a buttery flavor to them but the pecans in this rice are super buttery and toasted. To begin the recipe, the pecans get cooked in butter until golden. There’s a full 6 tablespoons of butter in this rice dish for tons of butter flavor.
Lots Of Flavor
The rice gets cooked in butter for a few minutes before the liquid is added. This toasts the rice and really helps give it great flavor. Then the rice is cooked in chicken broth which adds so much mre flavor than cooking in water.
Type Of Rice To Use
I recommend using long-grain rice for this recipe. Mahatma is the brand I usually use.
Pecan Rice Pilaf Recipe Tips
Add a few chopped Craisins or some currants for additional flavor.
Pecans burn very easily. Stir them frequently and watch them carefully while toasting them.
You can make this dish vegetarian by using vegetable broth instead of chicken broth.
Storage
Can be stored in an airtight container in the refrigerator for 3 days. The pecans will lose their crunch over time. To reheat in the microwave, add a little water, about 1 tablespoon per cup of rice, and place a damp paper towel on top. Microwave for 1 to 2 minutes.
More Great Side Dishes
- Pepper Jelly Glazed Carrots
- Country Ranch Green Beans and Potatoes
- Creamy Butter Beans
- Orange Rice
- Cheesy Corn Casserole with Bacon
Pecan Pilaf
Ingredients
- 2 cups chicken broth
- 2 cups water
- 6 tablespoons salted butter, divided
- 1 cup pecans, roughly chopped
- 1/2 cup diced onion
- 2 cups uncooked long grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, divided
- 1/2 cup grated carrots
Instructions
- Combine chicken broth and water in a pot and bring to a boil.
- While broth and water is coming to a boil, melt 3 tablespoons of butter in a medium saucpean. Add pecans and cook until lightly browned, about 2 minutes. Remove pecans from saucepan and set aside.
- Add remaining butter to saucepan and when melted, add onion. Cook for 3 minutes and then add rice. Cook for 2 minutes, stirring frequently.
- Add salt and dried thyme. Add the chicken broth mixture to the rice. Stir in 1 tablespoon of parsley.Cover, reduce heat and cook for 20 minutes or until liquid is absorbed.
- Stir in pecans, carrots, and remaining parlsey. Fluff and serve.
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I served this recipe along with pork tenderloin. This dish stole the show. The only adjustment I made was to use dried parsley instead of fresh. Be sure to use the grated carrots, it added a lovely little pop of color. An absolutely delicious and gorgeous dish.
Your Pecan Rice Pilaf is now ready to be served as a delightful and flavorful side dish. Enjoy it alongside chicken, incredibox, pork, beef, seafood, or any main course of your choice.
Pecan Rice Pilaf is indeed a delicious bitlife and versatile side dish that complements a variety of main courses.
Great.