Pecan Rice Pilaf
Elevate your side dish game with this Pecan Rice Pilaf, a flavorful blend of nutty, savory, and aromatic ingredients that will complement any meal. This recipe starts with tender long-grain white rice, toasted in a fragrant base of butter, olive oil, and garlic to draw out its natural nuttiness. A touch of dried thyme and a bay leaf infuse the rice with herbaceous warmth as it simmers to perfection in a rich broth. The pièce de résistance? Chopped pecans, lightly toasted for a delightful crunch and deep, earthy flavor, stirred in just before serving. With a garnish of fresh parsley for a pop of color and freshness, this easy yet elegant dish is perfect for weeknight dinners or festive holiday gatherings. Ready in just 35 minutes, Pecan Rice Pilaf is your go-to side dish for adding a gourmet touch to your table! Keywords: pecan rice pilaf, nutty rice side dish, rice with pecans recipe, easy rice pilaf, holiday side dish ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 1 bay leaf
- 0.5 cups pecans, roughly chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a medium saucepan, heat the butter and olive oil over medium heat until the butter melts.
Add the finely chopped onion to the saucepan and cook, stirring frequently, for about 3-4 minutes or until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the saucepan and stir to coat the grains in the butter and oil. Toast the rice for 2-3 minutes, stirring occasionally, until it becomes slightly golden and aromatic.
Pour in the broth and stir in the salt, black pepper, dried thyme, and the bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice has absorbed all the liquid and is tender.
While the rice is cooking, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and set aside.
Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice with a fork and gently stir in the toasted pecans.
Sprinkle the pilaf with fresh chopped parsley, if using, and serve warm. Enjoy!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 718 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.
