Pecan Brown Rice

Sunday, January 20, 2008  by Gregory Gronbacher
Category: Pecan Rice, Brown Rice

Jeannie, one of our project managers in my department, passed on this great recipe that I promised I would share. I think this would be a wonderful side dish or "bed" for roasted pork or chicken.

1 cup brown rice
2 tablespoons of butter
Half an onion, finely chopped
1/2 cup of finely chopped pecans
3 tablespoons of chopped parsley
1/4 tablespoon salt
1/4 tablespoon dried basil
1/4 tablespoon black pepper
Full tablespoon of ground ginger

Bring 2 cups of chicken stock to a boil in a saucepan. Add brown rice, stir, then reduce heat, letting it simmer for 40 minutes with the lid on.

In another saucepan, use the butter to sautee the onions and spices. Then add to the finished rice and mix well.

Jeannie made one suggestion, try roasting the pecans in the oven at 425 degrees for about 5 minutes before chopping them -- it enhances the flavor.

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