Pecan Rice Pilaf

Pecan Rice Pilaf is a wonderfully buttery side with lots of crunchy pecans. Makes a great side for chicken, pork, beef or seafood.

This recipe turns plain long-grain rice into a really incredible side for a weeknight dinner or holiday meal.

Buttery Flavor

Pecans already have a buttery flavor to them but the pecans in this rice are super buttery and toasted. To begin the recipe, the pecans get cooked in butter until golden. There’s a full 6 tablespoons of butter in this rice dish for tons of butter flavor.

Lots Of Flavor

The rice gets cooked in butter for a few minutes before the liquid is added. This toasts the rice and really helps give it great flavor. Then the rice is cooked in chicken broth which adds so much mre flavor than cooking in water.

Type Of Rice To Use

I recommend using long-grain rice for this recipe. Mahatma is the brand I usually use.

Pecan Rice Pilaf Recipe Tips

Add a few chopped Craisins or some currants for additional flavor.

Pecans burn very easily. Stir them frequently and watch them carefully while toasting them.

You can make this dish vegetarian by using vegetable broth instead of chicken broth.

Storage

Can be stored in an airtight container in the refrigerator for 3 days. The pecans will lose their crunch over time. To reheat in the microwave, add a little water, about 1 tablespoon per cup of rice, and place a damp paper towel on top. Microwave for 1 to 2 minutes.

More Great Side Dishes

Pepper Jelly Glazed Carrots
Country Ranch Green Beans and Potatoes
Creamy Butter Beans
Orange Rice
Cheesy Corn Casserole with Bacon

Pecan Pilaf

Pecan Rice Pilaf is a wonderfully buttery side with lots of crunchy pecans. Makes a great side for chicken, pork, beef or seafood.

Course Side Dish

Cuisine Southern

Keyword rice

Servings

Ingredients

2 cups chicken broth
2 cups water
6 tablespoons salted butter, divided
1 cup pecans, roughly chopped
1/2 cup diced onion
2 cups uncooked long grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley, divided
1/2 cup grated carrots

Instructions

Combine chicken broth and water in a pot and bring to a boil.
While broth and water is coming to a boil, melt 3 tablespoons of butter in a medium saucpean. Add pecans and cook until lightly browned, about 2 minutes.
Remove pecans from saucepan and set aside.
Add remaining butter to saucepan and when melted, add onion. Cook for 3 minutes and then add rice. Cook for 2 minutes, stirring frequently.
Add salt and dried thyme.
Add the chicken broth mixture to the rice. Stir in 1 tablespoon of parsley.
Cover, reduce heat and cook for 20 minutes or until liquid is absorbed.
Stir in pecans, carrots, and remaining parlsey. Fluff and serve.