Pecan Rice

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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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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Very good. Thanks for posting.

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Perfect in every respect! I made ours as posted. I served ours with Teriyaki Pork Chops and Microwave Steamer Bag Carrot Cauliflower Medley. Thanks Boomete for a winner! Made for Everyday Is A Holiday.

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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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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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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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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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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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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, recipe #186056.

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I'm very impressed with this. This simple to make recipe gave a lot fore flavor than I was really expecting. I skipped the butter and just softened the onion is some water to save on fat. I also left the pecans in big chunks so that DH could pick them out. He gave the rice 4 stars and thats really good considering that he usually refuses to eat anything with nuts in it. I made 2 servings and used more stock than ask for (about 2/3-3/4 c to 1/3 c of rice) and that gave me well cooked, fluffy and separate grains. Made for Photo Tag.

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