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  • 3/4 pounds - sliced, fresh mushrooms
  • 1/2 cups - shallots, minced
  • 2/3 cups - butter
  • 1 1/3 cups - uncooked brown rice
  • 1 teaspoons - dried thyme
  • - salt and pepper, to taste
  • 1 cups - chopped pecans, toasted
  • 4 cups - chicken broth
  • - whole toasted pecans , for garnish
  • - sprigs of parsley, for garnish
  • Directions:

    In Dutch oven, saute mushrooms and shallots in butter until golden.

    Stir in rice. Season with thyme, salt and pepper. Stir in nuts and chicken broth. Bring to a boil.

    Reduce heat and cover. Cook for 30 minutes (do not remove lid). Garnish with nuts and parsley.

    Brief Description

    Brown rice cooked with sauteed mushrooms, shallots and toasted pecans.

    Main Ingredient:


    Category:  Rice

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 45 min

    Posted By:


    Posted On:

    November 5, 2018

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