Brown Rice with Onions Garlic and Pecans
Transform your everyday grain game with this hearty and flavorful Brown Rice with Onions, Garlic, and Pecans—a perfect side dish that marries nutty earthiness with caramelized sweetness. This recipe elevates wholesome brown rice by infusing it with golden sautéed onions and fragrant garlic, while toasted pecans add delightful crunch and a layer of rich nuttiness. A touch of butter ties everything together for a warm, comforting finish, and a sprinkle of fresh parsley makes for an optional garnish that adds a pop of color and freshness. Perfect for dinner parties or weeknight meals, this dish is naturally gluten-free, packed with texture, and versatile enough to complement roasted meats, grilled vegetables, or a light salad. Ready in under an hour, it’s a simple yet satisfying recipe that turns pantry staples into a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 0.5 cups (chopped) pecans
- 1 tablespoon butter
- 0.25 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Rinse the brown rice under cold running water to remove excess starch and set aside.
In a medium saucepan, combine the rinsed brown rice, water, and salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 40 minutes, or until the rice is tender and the water is fully absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 8-10 minutes, stirring occasionally, until the onion is soft and golden brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
In a separate dry skillet, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove them from the skillet and set aside.
Once the rice is cooked, add it to the skillet with the caramelized onions and garlic. Stir in the toasted pecans, butter, and black pepper. Mix well to combine and warm through for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the rice to a serving bowl, garnish with freshly chopped parsley (if using), and serve warm.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
