Pecan Rice Recipe

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Categories: American, Grain, Indian, Low-Sodium Recipes, Mediterranean, Middle Eastern, Rice, Side Dish

Submitted By: L Foringer from Los Angeles.

Pecan Rice Notes

Slightly sweet, with a subtle warmth from the curry powder, this is not curried rice. This is one of my few excursions into recipe creation from scratch (I usually adapt) that actually turned out great.
Ingredients
Serves / Yields

4 servings
Preparation Instructions

Combine chicken broth, curry powder, nutmeg, and honey, stirring until honey is completely dissolved.

In a small saucepan, over low heat, brown the rice in the butter until it is deeply browned but not burnt, stirring continuously.

Stir broth again to combine well and add to rice. Bring to a boil, cover, and cook over very low heat for 20 minutes.

Remove from heat, uncover, quickly stir in pecans, recover, and allow to sit for 10 more minutes, off the heat, before serving.

Quick Shopping List


Sweet Curry Powder
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.25 ounces
$4.99
Nutmeg, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.
$5.49
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Polly P. Said:

I like the idea of putting pecans in rice. I've always liked putting walnuts, silvered almonds, or pine nuts in rice dishes. Rice dishes with nuts also go good with shittaki mushrooms, and cranberries or apricots.

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Make it Again? Polly P. would make this recipe again.