Very tasty rice. Love the toasted pecans in there. I also had to simmer the rice longer than listed in the recipe, so that it could soak up the liquid. All in all, easy to make and it is a great side dish.
Pecan White and Brown Rice Pilaf
Tonifla Posted: 01/03/09
patissierkate Posted: 10/14/10
I only had brown rice on hand this recipe was absolutely spectacular! It scared me at first when the liquid wasn't thinning out and I thought I'd have watery rice. I ended up cooking the rice about ten minutes before I took off the lid and then let it simmer the water off. I realized I should have done this earlier when the rice turned out a bit mushy but otherwise the flavor was fantastic! A great recipe and just my own fault!
steponme Posted: 12/26/13
This was delicious, good flavor, but not over powering; a great addition to my Christmas side dishes. I followed recipe and My only issue was, I had quite a bit of liquid left in the pot at the end of the cooking time (same as other reviewers did), so I added about 3 - 4 tablespoons of additional rice and cooked for 5 more minutes. Luckily it was an easy fix and still came out great ;-). Next time I'll either increase the rice by 1/4 cup or decease the water by a 1/2 cup.
JanBeard Posted: 09/19/13
This is an excellent side dish. My husband loved it. I served it with CL's Eggplant, Zucchini, and Tomato Tian and some steamed broccoli with a squeeze of lemon for dinner. I modified the Pilaf in this way: I soaked 1/2 C bulgur in boiling water for 30 minutes while cooking regular brown rice only (enough to make 2 cups cooked) in lots of boiling water for 30 minutes, then drained and put back in pot, off heat, covered, to steam for 10 minutes. Meanwhile cooked onion and bay leaf. Then mixed in drained bulgur, 2 C fully cooked brown rice, about 2/3 C chicken stock, and remaining ingredients. Warm for a couple of minutes, stir and serve. The toasted, chopped pecans (in a warm skillet for 5 to 7 minutes) add a nice crunchy flavor.