Pecan Rice

Pecan rice recipe, with wild rice, long grain rice, wine, peas, and toasted pecans. A tasty pecan rice pilaf.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 to 3 green onions, chopped
• 1/3 cup wild rice
• 1 1/4 cups water
• 1/2 cup long-grain white rice
• 3/4 cup beef broth
• 1/4 cup dry white wine
• a few drops hot pepper sauce
• 1/2 cup frozen peas, thawed quickly under cold running water
• 2 tablespoons chopped fresh parsley
• 1/4 cup coarsely chopped pecan pieces, toasted*

Preparation:

In a medium saucepan over medium heat, melt butter with olive oil. Add green onions; cook for 1 minute. Stir in the wild rice and the water; heat to boiling. Reduce the heat to medium-low; simmer, covered, for 30 minutes.

Add the white rice, beef stock, wine, and hot pepper sauce to the wild rice. Heat to boiling, then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 minutes. Stir peas into the rice mixture; cook, covered, for 5 minutes longer. Remove cover and raise the heat slightly if the mixture is too wet. Add the parsley and toasted pecans.

*To toast pecans, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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Rice Recipes Index
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