2 Reviews of Louisiana Pecan Rice

From: Charishma Ramchandani

On Nov 14, 2002

I cannot believe how such an excellent rice dish has not been tried out by anyone on Zaar as yet! This is truly - A-M-A-Z-I-N-G! It's my mom's b'day today(Coinciding with Children's Day!) and I wanted to cook something very different and very special for her from usual Indian food. This is what I picked out from the 43,000 plus recipes here. I'm so glad I did! I used 3 tbsps. oil(instead of butter), 1 1/2 cups chopped onions, 1 cup chopped red bell pepper, 1/2 cup chopped celery, 1/4 cup chopped garlic, 1 cup uncooked rice, 1 tbsp. cajun seasoning, 1 cup toasted cashews(as a substitute for pecans), 4 cups Maggi vegetable broth with onions(as a substitute for beef broth), 1 tsp. hot sauce, 1 cup chopped parsely, 1 1/2 cups chopped green onions and few cashews for garnishing(broken). I prepared the stock in the beginning by dissolving 2 cubes of Maggi veg. broth with onions in 4 cups of water, bringing it to a boil. I toasted the cashews in my oven for 10 minutes on HIGH power level, stirring once every 3-4 minutes. The house smelt wonderful while these were toasting! This(toasting nuts) is something I got to learn today! I'd never tried this before. Mom said, "The lunch was lovely, Chinu" - I said, "I gotto log onto Zaar and thank Dancer THANK U! You made my day!

From: Jeanette G

On Jan 19, 2004

I made this last night with some blackened catfish and it was great. I didn't have any celery but my results were still great. I toasted the pecans in the oven like you said but mine came out burnt! Thank goodness I had some more in the cabinet...lol. I think maybe next time I will just roast them for about 5 minutes. I never thought about putting pecans in my rice...thanks for a wonderful recipe...I can't wait to make it again but maybe with cashews!