Best 5 Rice Pilaf With Pecans Recipes
**Title: Delightful Journey into the World of Rice Pilaf with Pecans: A Culinary Symphony of Flavors and Textures**
Prepare to embark on a tantalizing culinary adventure as we delve into the realm of rice pilaf with pecans. This delectable dish, a harmonious blend of fluffy rice, crunchy pecans, and aromatic spices, promises an explosion of flavors and textures that will leave your taste buds dancing with joy.
Within this article, you'll find a treasure trove of rice pilaf recipes, each offering a unique twist on this classic dish. From the vibrant flavors of Mexican-inspired rice pilaf to the comforting warmth of chicken and rice pilaf, these recipes cater to every palate and occasion.
Whether you're looking for a quick and easy weeknight meal or a special dish to impress your dinner guests, you're sure to find a recipe that fits your needs and desires. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together.
BROWN BASMATI RICE PILAF RECIPE
Steps:
- In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.
- Add green onions and cook for 1 minute longer.
- Add brown rice and continue to cook, stirring, for about 3 minutes.
- Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine as needed.
- Add toasted pecans and freshly ground pepper.
- Stir and cook for another minute or two.
Nutrition Facts : Calories 79 kcal, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 199 mg, Sugar 1 g, Fat 6 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
TEXAS PECAN RICE
For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. -Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.
Nutrition Facts : Calories 372 calories, Fat 24g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
RICE PILAF WITH PECANS
This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.
Provided by GibbyLou
Categories Long Grain Rice
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
- Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
- Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
BASMATI RICE PILAF WITH TOASTED PECANS
Make and share this Basmati Rice Pilaf With Toasted Pecans recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.
Nutrition Facts : Calories 176.4, Fat 6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 486.4, Carbohydrate 27.9, Fiber 2.3, Sugar 1.5, Protein 4
Tips:
- Choose the right rice: Long-grain rice, such as basmati or jasmine, is best for rice pilaf. It cooks evenly and has a fluffy texture.
- Toast the rice: Toasting the rice before cooking brings out its nutty flavor and helps it absorb the liquid more evenly.
- Use a good quality broth: The broth is what gives rice pilaf its flavor, so use a broth that you love. Homemade broth is always best, but a good quality store-bought broth will also work.
- Add some vegetables: Vegetables add color, flavor, and nutrients to rice pilaf. Some good choices include carrots, celery, onions, and bell peppers.
- Don't overcook the rice: Rice pilaf should be cooked until it is tender but still has a slight bite to it. Overcooked rice is mushy and unpleasant.
Conclusion:
Rice pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It is also a great way to use up leftover rice. With a few simple tips, you can make perfect rice pilaf every time.
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