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Pecan Rice Pilaf

Course Rice, Side dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9

Ingredients

  • 1 cup pecans chopped
  • 5 tbs. butter divided
  • 1 small onion chopped
  • 2 cups long-grain white rice uncooked
  • 1 carton chicken broth (32 oz)
  • 3 tbs. parsley minced, fresh, divided
  • 1/2 tsp salt
  • 1/4 tsp thyme dried
  • 1/8 tsp black pepper
  • 1 cup carrots shredded

Instructions

  • In a large saucepan, sauté pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
  • In the same pan, sauté onion in remaining butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Add carrots; simmer 3-5 minutes longer or until rice is tender. Stir in toasted pecans and remaining parsley. Fluff with a fork. Yield: 9 servings.