Pecan-spiked Rice

4 Reviews
ADD YOUR REVIEW
Yield
Makes 3 cups
By Robert St. John and Robert St. John
September 2008
RECIPE BY Coastal Living

Ingredients

  • 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

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

Brittany77050's Review

lisa22862
March 11, 2013
There were no leftovers to this dish, everyone loved it! I omitted the onion because my husband is sensitive to them but it didn't seem to effect the dish. Love this rice!

moxieme's Review

Brittany77050
May 26, 2012
I almost didn't use the toasted pecans but am so glad I did! This rice is amazing and the flavor melds perfectly with the key lime grilled shrimp. I think this rice recipe would go well with perhaps a spicy cajun dish. I will experiment. But it is fantastic!

lisa22862's Review

moxieme
April 05, 2012
Excellent rice dish.

cjmelt76's Review

cjmelt76
June 22, 2009
N/A