Pecan Rice Pilaf

Side Dish

Recipe courtesy of Allison Vines-Rushing and Slade Rushing, Southern Comfort cookbook

Serves 4



  • 1 tablespoon olive oil
  • 1/4 cup pecans, chopped
  • 1 cup long-grain rice
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon carrots, finely diced
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely ground black pepper
  • 2 cups chicken stock
  • 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

Pecan Rice Pilaf

Click image to enlarge


Place a saucepan with a tight fitting lid over medium heat. Add the olive oil and heat for 2 minute. Add the pecans and toast, stirring with a wooden spoon, until the nuts are fragrent, about 1 minute. Add the rice and toast for 2 minutes, stirring frequently. Add the shallots, carrot, salt and pepper.

Cook the rice and vegetables for an additional 3 minutes. Add the stock, increase the heat to high and bring the mixture to a simmer. Decrease the heat to low, cover and cook for 12 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.

Stir in the green onions before serving.

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