Pecan-spiked Rice

Recipe from

Coastal Living


2 tablespoons unsalted butter
1/2 cup chopped onion
1/4 cup minced shallot
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 cup uncooked long-grain rice
2 cups chicken broth
1 cup coarsely chopped pecans, toasted


Melt butter in a medium saucepan over medium heat. Add onion and next 4 ingredients; cook 4 to 5 minutes or until tender, stirring often.

Add rice and cook, stirring constantly, 1 minute. Stir in chicken broth; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf; stir in pecans.

Robert St. John,

New South Grilling,

Coastal Living

September 2008
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