Pecan Rice
9 ingredients
3 steps
Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped pecans
- 1 cup long-grain rice
- 2 tablespoons finely diced shallots
- 1 tablespoon finely diced carrot
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 tablespoon thinly sliced green onions, white and green parts
Directions
-
1Place 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.
-
2Cook 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.
-
3Stir in the green onions before serving.
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