Brown Rice with Pecans

  • 6reviews
  • 18saves
  • 45min

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

Deborah Westbrook

Ingredients

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

Directions

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 (6)

Nikipedia
0

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

MISSKDICE
by
0

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

Noelle
by
0

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

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