11 Reviews

I made 1/2 of the recipe and did cut back on the amount of pecans just a bit. I used Jasmine long grain rice and this was so tasty for such few ingredients. The only change I would make next time, I would still toast the pecans, but add them to the rice once it was done in order to keep a stronger crunch. Thanks for sharing the recipe Boomie. Made in honor of your win in the "All You Can Cook Buffet" event.

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diner524 September 08, 2011

I've made this several times and somehow forgot to rate it. Delicious, one of my favorite long grain rice recipes! I love how much flavor there is for how few ingredients are involved. Thanks for posting!

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noway February 24, 2010

This is a great and easy variation on plain rice. I only used 1 medium onion (2 sounded like too much), and used pecan halves. Went great with your Steamed Salmon With Mushrooms and Leeks.

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Mikekey January 24, 2009

Great recipe, Boomette: very versatile. For our taste preferences, I had to add garlic. I added 4 minced cloves to the onions. I also added about a tablespoon of orange juice to help make up the 13/4 cups of stock. We love orange flavours with chicken, and I had heaps of oranges on hand. I always add some herbs, so for this dish, I added marjoram, oregano and thyme. Once the rice was ready to serve, I added warmed shredded chicken to the rice. This made a fabulously delicious meal, and one that was super easy to prepare. The pecans were great in this, adding both textural variation and flavour. Next time I make this, I'm thinking I'll try it with a can of salmon, and use dill. Thanks for sharing this fabulous recipe, Boomette!

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bluemoon downunder August 16, 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!

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2Bleu July 20, 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.

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Linda Crossville TN June 01, 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.

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Baby Kato May 30, 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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PaulaG May 18, 2008
Pecan Rice