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.

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