Brown Rice with Pecans

    45 minutes

    Jazz up brown rice with onion, parsley, basil and ginger. Substituting oil for the butter makes it vegan friendly.

    188 people made this

    Serves: 4 

    • 1 cup brown rice
    • 30g butter
    • 1/2 onion, finely chopped
    • 60g finely chopped pecans
    • handful finely chopped parsley
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. In a saucepan bring 1 3/4 cups water to the boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
    2. When rice is cooked, melt butter in a small frying pan over medium heat. Add onions, pecans, parsley, basil, ginger, pepper and salt and cook gently until onions are tender. Fold mixture into rice.

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    Reviews in English (160)


    This turned out great. However, I used toasted walnuts instead of pecans, fresh ginger instead of ground, and dried mixed herbs since I didn't have any fresh herbs. I also had to add some extra salt. Delicious!  -  07 May 2012


    Something else. I think brown rice needs to be cooked at a ratio of 2.5:1 (water and rice), so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again.  -  29 Sep 2008


    Something else. This was great, my husband loved it and it is very filling. I heated the pecans in the oven a few minutes to give them a more nutty flavour. It needed more salt added before serving to bring out all the flavours. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old.  -  29 Sep 2008