Brown Rice Pecan Pilaf

Brown Rice Pecan Pilaf

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Alexis Touchet

1 hr total 0 mins prep Full Screen

Servings

Golden onions and toasted pecans add an unctuous flavor to this pilaf, and the aromas they produce wafting out of your kitchen will lure in hungry family members without a dinner call.

Ingredients

• 1/2 cup finely chopped onion
• 1 tablespoon vegetable oil
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 cup low-sodium chicken broth
• 1 1/4 cups water
• 1 cup brown rice
• 1/2 cup pecans, chopped
• 1/4 cup finely chopped flat-leaf parsley

Directions

• Put oven rack in middle of oven and preheat oven to 375 F.
• Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 4 minutes. Add garlic, cumin, and 1/4 teaspoon each salt and pepper then cook, stirring, 30 seconds. Add broth and water, then bring to a boil and stir in rice. Bring to a rolling boil, then cover with lid and reduce heat to low. Cook pilaf, undisturbed, until liquid is absorbed and rice is tender, about 45 minutes. Remove from heat and let stand, undisturbed, 5 minutes.
• Toast pecans in a shallow baking dish in oven until a shade darker, 5 to 6 minutes. Fluff rice, then stir in pecans, parsley, and salt and pepper to taste.

• Filed under:
• Nut,
• Rice,
• American,
• French,
• European,
• Vegetarian,
• Kid-Friendly,
• Side Dish,
• Thanksgiving,
• Entertaining

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Comments

[LadyTyro]

12:47 PM on 11/12/2012

This *Brown Rice Pilaf with Pecans* recipe was billed at the gallery link that brought me here as a "completely vegetarian recipe". I hope the editors know any recipe made with chicken stock is not vegetarian. Geeezzzz !