Pecan Rice Pilaf

Pecan rice pilaf

We love rice in our house.  You can use it so many ways.  From simple cooked rice sprinkled with sugar for breakfast, one of my favorite breakfast dishes when I was a child, to broccoli cheese rice casserole, rice is always a winner.  Sometimes I just want to make a simple meat dish and have to look to my sides to make the dish special.  This is one of our favorites.  The toasted pecans just give it that step up.  Hope your family likes it as much as mine.

2 tablespoons olive oil

1/2 cup each, diced – red and yellow bell peppers and onion

3 stalks celery, diced

1 medium carrot, diced into 1/4 inch pieces

1/2 cup wild rice

2 cups regular long grained rice

6 cups chicken stock

1/2 cup butter

1/2 cup chopped, toasted pecans

1/2 cup thinly sliced green onions

Salt and pepper to taste

Heat oil in a large saucepan.  Add peppers, onion, celery, carrot and wild rice.  Saute until soft.  Stir in long grain rice and then stir in stock and butter. Bring to a boil and then reduce heat to a simmer and cook covered, until the rice is done.  This should take about 15 minutes.  Fluff with a fork.  Stir in pecans and garnish with sliced green onions if you want.  Makes about 8-10 servings.

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3 thoughts on “Pecan Rice Pilaf

  1. Pingback: KILLING THE CARTEL | OpinYon

  2. Pingback: BASICS: Wild Rice | el chino latino cocina

  3. Pingback: Sweet Potato Pilaf with Cranberries and Pecans | Recipes for a Healthy You

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