Pecan Rice Pilaf is a wonderfully buttery side with lots of crunchy pecans. Makes a great side for chicken, pork, beef or seafood.
Course Side Dish
Cuisine Southern
Keyword rice
Servings 6
Ingredients
2cupschicken broth
2cupswater
6tablespoonssalted butter,divided
1cuppecans,roughly chopped
1/2cupdiced onion
2cupsuncooked long grain rice
1/2teaspoonsalt
1/4teaspoondried thyme
2tablespoonschopped fresh parsley,divided
1/2cupgrated 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.