Pecan Rice is a South Louisiana side dish that’s anything but ordinary! This recipe combines fluffy rice with crunchy pecans, savory mushrooms, and bold Cajun-Creole seasonings. A touch of allspice and turmeric adds a subtle Caribbean twist, making every bite rich, nutty, and packed with flavor. Elevate any meal with Sweet Daddy D's Pecan Rice. It's irresistible—because in South Louisiana, side dishes always steal the show!
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Why is this Recipe Special?
The technique of slightly browning the raw rice in the fat intensifies the flavor of the entire dish. Together, the contribution of each ingredient creates a flavor greater than the sum of its parts.
Side dishes are not an afterthought in Creole and Cajun kitchens. Pecan Rice is a little more work than plain rice, but the reward far outweighs the effort. This recipe features rice and pecans, two of South Louisiana's most popular ingredients. Combined with the umami flavors of mushrooms, and a Herb and Spice Blend that features traditional Creole and Cajun flavors paired with influences of the Caribbean, this dish is almost a textbook in the influences found in many Creole and Cajun recipes.
Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Rice: Use long-grain or medium-grain white rice.
- Pecans: I use Louisiana Pecan halves. You can use broken pecans if you prefer.
- Mushrooms: I developed this recipe using Baby Bella mushrooms.
- Liquids: I make this recipe using a combination of Chicken Stock and Dry White wine. You can use one or the other, but make sure the total quantity matches the recipe.
- Herbs and Spices: The use of Allspice and Turmeric reflects the Caribbean influence on South Louisiana cuisine. In addition to the unique flavor profile, these spices add an attractive, earthy color to the final dish.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG, all-purpose Creole and Cajun seasoning. If you use Creole Seasoning that contains salt, taste the rice before adding more salt.
- Other Sources of Salt: The butter and Chicken Stock are sources of salt in this recipe. You can use unsalted versions for each of these if you prefer.
Substitutes
- Rice: You can substitute your favorite rice but that may impact cooking time and liquid ratio. See the Hints and Tips (FAQ) section below.
- Mushrooms: White Mushrooms are a great substitute for the Baby Bellas. You can also use your favorite mushrooms or a combination of different types.
- Liquids: Vegetable Stock is a good substitute for the Chicken Stock. Use commercial or homemade stock. You can also use all stock and no wine, or all wine and no stock. Water is an acceptable substitute, but it does not add any flavor.
Cookware
Preparing Pecan Rice does not require any special equipment. The entire dish can be prepared in a 12" skillet with a tight-fitting lid. Depending upon how you prepare the pecans, you may need a ¼-size baking sheet pan.
Hints and Tips (FAQ)
You can make this a day in advance. Refrigerate it in an airtight container until you are ready to use. Reheat in a saucepan with a small amount of stock or water. I recommend not adding the pecans and green onion tops until you are heating it to serve.
I use long-grain white rice in this recipe. You can substitute aromatic rice like Basmati or Jasmine, which will have approximately the same cooking time as long-grain or medium-grain white rice. Parboiled rice works well, but will take a few extra minutes to cook. Long-grain Brown rice also works here, but will significantly increase the cooking time. Make sure to refer to the package for details on cooking time and liquid ratio.
Rinsing the rice beforehand is optional, but it does remove excess starch and dust. Use the correct water-to-rice ratio. Keep the lid tightly on the skillet while the rice cooks and do not overcook it!
Absolutely. Pecans are full of heart-healthy fats and are an excellent source of plant-based proteins and dietary fiber. They provide important vitamins, minerals, and antioxidants. Read more about these low-carb nutty morsels in Are Pecans Good For You? from our friends at healthline.com.
Here's What You Do
First...you have a beer. Making this recipe is much more fun when you and the ingredients are prepared before cooking. The best place to start is with a beer while you read the recipe all the way through. You will learn what ingredients you need and what you will do with each. Mise en Place: Prepare each ingredient for use in the recipe before starting and you will be assured that you have everything you need and won't forget to add an ingredient.
Mise en Place
No-angst cooking starts with Mise En Place! Simply prep and measure all your ingredients before you start. This way, most of the work is done, and you can focus on cooking with ease!
Prepare the Ingredients:
- Slice or quarter the mushrooms.
- Chop the yellow onions and garlic; place them in small prep bowls.
- Chop the green onions and separate the tops (green) from the bottoms (whites) into separate prep bowls.
- Measure the remaining ingredients.
- Combine the Herb and Spice ingredients in a small bowl and mix.
Prepare the Pecans:
- Melt 1 tablespoon of butter in the skillet you will use to make the recipe.
- Add the pecans with a pinch of salt and ½ teaspoon of the Herb and Spice Blend.
- Saute the pecans for 3 to 5 minutes until roasted. Remove and reserve the pecans.
- Optionally, Add the pecans to a glass bowl, add 1 Tablespoon of butter (melted), kosher salt, and ½ teaspoon of Herb and Spice Blend; mix well to coat the pecans.
- Spread the coated pecans on a baking sheet and place in a 250-degree oven for about 20 minutes. Remove and reserve the pecans.
Foundational Flavors
What happens in this step? The rich flavor of this dish starts by browning mushrooms and onions in flavorful fat before adding the aromatics and seasoning which is then coated on each grain of rice.
- Place a 12" skillet with a tight lid over medium-high heat. Add the olive oil and butter. When the butter is bubbly, add the mushrooms. Sprinkle with kosher salt and saute until the liquid released by the mushrooms is cooked off. (5 to 8 minutes)
- Add the onions and saute for about 5 minutes.
- Once the onions are softened, add the garlic, green onion tops, and the Herbs and Spices (plus the bay leaf). Saute about 2 minutes.
- To this vegetable mixture, add the uncooked rice. Stir well to coat all the rice grains with the butter/oil.
Lagniappe Tip: Rice, by itself, does not have much flavor, but absorbs the flavor of other ingredients. Maximize the flavor by coating and briefly roasting the rice in the fats and seasonings before adding the stock.
Cook the Rice in Liquid
What happens in this step? Each flavorfully coated grain of rice slowly absorbs the flavorful liquids as it simmers.
- Saute the rice mixture for about 5 minutes, stirring constantly to slightly brown the rice.
- To this, add the dry white wine and the chicken stock. When the liquid starts to boil, reduce the heat and cover the pan. Simmer for 17 minutes without removing the lid.
Finish and Add Pecans
What What happens in this step? When the rice has completely absorbed the liquid and is perfectly cooked, fluff it and add the pecans. Ready to serve.
- After 17 minutes, remove the lid and check the rice for doneness.
- If the rice is done to your liking, add the pecans and green onion bottoms. Stir well to mix all the ingredients and fluff up the rice.
Lagniappe Tip: To test for doneness, stir the rice to fluff it up, then taste. The rice should be slightly al dente when you bite into it. Does it need salt or pepper? If the rice is too hard but the liquid has been absorbed, add a little more stock.
- Allow the rice to sit for about 5 minutes (covered or uncovered). Sprinkle with chopped parsley just before serving.
Serving Suggestions
Pecan Rice is a special side dish that pairs well with rich, saucy dishes, as well as pan-seared or grilled vegetables, meats, and seafood. The pecans bring a nutty flavor that goes well with creamy and buttery sauces, while the array of textures provided by the mushrooms, onions, and richly flavored rice will elevate simple entrees like grilled or pan-seared chicken, pork chops, or fish.
Lagniappe Tip: Want a fancy presentation? Use a small glass prep bowl or cup to mold the rice for plating. Set it in the middle of the plate and serve your entree around it.
Here are some great main dishes that are elevated when served with Pecan Rice:
Leftover Tips
Leftover Pecan Rice can be stored in the refrigerator for 3 to 5 days or in the freezer for up to 3 months. To store leftover Pecan Rice in the fridge or freezer, allow it to cool to room temperature before placing it in an airtight container. This should be done within 2 hours of cooking. Leftovers stored in the fridge will slowly dry out so it is best to enjoy them as soon as possible. Freezing may diminish the texture of the rice and pecans but the flavor should be good.
Tips for Freezing:
- Spread the leftover rice in a thin layer on a baking sheet while it cools. This will help eliminate excess moisture that will crystalize in the freezer.
- Divide the leftover Pecan Rice into portion-size containers so you can thaw only what you need.
- Use a freezer-safe container like a freezer bag or a vacuum sealer. If using a freezer bag, remove all excess air.
- Make the freezer or vacuum bags as flat as possible which will help with freezing and thawing.
To Reheat:
- You can reheat frozen rice without thawing.
- Reheat on the stovetop by adding a little butter or stock to a saucepan and reheating the Pecan Rice very slowly, stirring and fluffing regularly until warmed through.
- You can also reheat in a microwave-safe bowl, with a damp paper towel on top to help with moisture. Use a low setting and stir regularly until warmed through.
Ideas for Leftovers:
If you are looking for something different, use the leftover Pecan Rice to stuff chicken breasts, pork chops, or pork tenderloins. Make sure to cook them to an internal temperature of 165 degrees. You can also use the leftover Pecan Rice to stuff Bell Peppers or Zucchini and serve them topped with Sauce Creole. Another good idea is to chop pork tenderloin or shrimp, then add the Pecan Rice and saute over high heat, ala Fried Rice.
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Recipe
Pecan Rice
Here's What You Need
- 5 Tablespoons Butter in all
- 1 cup pecan halves
- 1 Tablespoon Olive Oil
- 8 ounces baby bella mushrooms
- 2 cups yellow onions
- 2 tablespoons garlic
- 1 cup green onion tops and bottoms separated
- 2 cups long-grain rice
- 1 ¾ cups dry white wine
- 1 ¾ cups chicken stock
- Chopped parsley
Herb and Spice Blend
- 2 teaspoons Creole seasoning
- 1 teaspoon Dry Thyme
- ½ teaspoon Allspice
- ½ teaspoon Turmeric ?
- 1 teaspoon Kosher salt
- 1 teaspoon White pepper
- 1 Bay leaf
Here's What You Do
- Melt 1 Tablespoon of butter in a 12" skillet with a tight-fitting lid over medium-high heat. Add the pecans, a pinch of salt, and ½ teaspoon of the Herb and Spice Blend. Saute for 3 to 5 minutes until roasted; remove and reserve. (See Notes)
- Add 4 Tablespoon of butter and the olive oil to the skillet.
- When the butter is bubbly, add the mushrooms and sprinkle with salt. Saute over medium-high heat until the liquid is generated and cooked off, about 5 to 8 minutes.
- Add the yellow onions and saute for about 5 minutes.
- Add the garlic, green onion tops, and the remaining Herb and Spice Blend (plus the bay leaf). Saute about 2 minutes.
- Add the uncooked rice. Stir to combine and saute for about 5 minutes, stirring constantly. Make sure all the rice is coated in the fat and seasonings.
- Add the liquids; stir well to combine the ingredients. Bring the liquid to a boil, then reduce the heat, cover, and simmer for 17 minutes.
- Uncover and check for doneness and seasoning.
- Blend in the roasted pecans and green onion bottoms and mix well.
- Allow the mixture to sit for about 5 minutes.
- Sprinkle with chopped parsley and serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Sweet Daddy D
I know you are going to love this easy recipe for a South Louisiana classic.