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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 6 servings |
||
| Calories 329 | ||
| Calories from Fat 179 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.9g | 30% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 143mg | 5% | |
| Potassium 237mg | 6% | |
| Total Carbohydrate 33.4g | 11% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 3.4g | ||
| Protein 6.0g | 12% | |
Pecan Rice
By: Boomette
Apr 21, 2008
This is a recipe from Ricardo. It looks so simple that I decided to write it here for my Zaar friends 
It's a recipe inspired from Louisiana.
SERVES 6
Ingredients
- 2 onions, minced
- 3 tablespoons butter
- 1 cup pecan, toasted
- 1 cup long grain rice
- 1 3/4 cups chicken stock
- salt
Directions
1
In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.2
Bring to boil, cover and cook at low heat without stirring, about 20 minutes.3
Stir and adjust seasoning. Serve with poultry or fish.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: 2Bleu (Bird&Buddha)
On Jul 20, 2008
This is so unique and wonderful! I made as directed, but used 2 cups of broth. I also forgot to toast the pecans, but that was ok, it is still delicious. This is a great recipe!
From: Linda Crossville TN
On Jun 1, 2008
After browning the onions I placed all in my rice cooker. I only used 1/2 C pecans and increased broth by 1/4 Cup.
From: Baby Kato
On May 30, 2008
This rice is excellant Boomette. I made it exactly as written. The butter, onions and pecans creat a lovely subtley sweet flavour. What a lovely surprise....even better than I had anticipated. I enjoyed this very much and will make again and again. Thanks so much for sharing.
From: PaulaG
On May 18, 2008
Pecan rice reminds me of New Orleans and the delicious Louisiana cuisine that I so love. I did use brown rice that was cooked in the rice cooker. While the rice cooked, the pecans were toasted in a dry skillet and the onions were browned. After the rice had cooked, everything was tossed together. This was served as suggested with fish, Salmon With Citrus-Mint Gremolata.
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