Parmesan Pecan Rice
Elevate your side dish game with this decadent Parmesan Pecan Rice, a gourmet twist on classic rice pilaf that's perfect for weeknight dinners or special occasions. This hearty and flavorful dish combines tender, aromatic long-grain white rice cooked in low-sodium broth with buttery sautéed onions and garlic for a fragrant base. The real magic happens with the addition of toasted pecans, bringing nutty warmth and a satisfying crunch, and a generous helping of finely grated Parmesan cheese for a creamy, savory finish. Ready in just 35 minutes and garnished with fresh parsley for a pop of color, this recipe is easy to prepare yet packed with sophistication. Perfect as a complement to roasted chicken, grilled vegetables, or as a centerpiece in its own right, Parmesan Pecan Rice is a versatile and irresistible recipe you'll return to time and again.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup pecans, roughly chopped
- 0.5 cup Parmesan cheese, finely grated
- 2 tablespoons parsley, chopped (optional, for garnish)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan over medium heat, melt 1 tablespoon of the butter.
Add the chopped onion to the saucepan and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for another 30 seconds, being careful not to burn it.
Add the rice to the saucepan and stir to coat it in the butter and onion mixture. Toast the rice for 2-3 minutes, stirring often, until it is lightly golden.
Pour in the chicken or vegetable broth, and add the salt and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
While the rice is cooking, heat a small skillet over medium heat and add the remaining 1 tablespoon of butter.
Add the chopped pecans to the skillet and toast them for 2-3 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside.
When the rice is finished cooking, remove it from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then gently stir in the toasted pecans and grated Parmesan cheese.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 6.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1435 mg | 110% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 709 mg | 15% | |
*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.
