Pecan Rice
Flavorful rice dish cooked with mushrooms, onions, seasonings, and pecans.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.
Notes
Refer to my article Pecan Rice for more detailed instructions with step-by-step photos and FAQs.
This can be prepared 1 day in advance.
Leftovers can be held in the fridge for up to 5 days or in the freezer for up to 3 months. Store in an airtight container. Allow the leftovers to come to room temperature within 2 hours of cooking before placing them in the fridge or freezer.
Reheat slowly on the stove or microwave. Add a little moisture if needed while reheating. Frozen Pecan Rice can be reheated without thawing.
Nutrition
Calories: 214kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 217mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
