Louisiana Pecan Rice Recipes

Steps:

• Heat butter in saucepot over a medium heat.
• Add onion, celery and bell pepper and sauté for 5 minutes.
• Turn heat up to high.
• Add garlic and sauté for an additional 2 minutes.
• Add Cajun or creole seasoning, rice and cook for an additional minute.
• Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
• Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
• Cover and cook for 10 minutes.
• Remove from heat and stir in parsley and green onions.

Steps:

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

Steps:

• Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

Steps:

• In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
• Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
• Stir and adjust seasoning. Serve with poultry or fish.