Herbed Rice Pilaf with Toasted Pecans

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Resting time: 5

Total Time: 50

Servings:

Calories: 284kcal

Author: Kris Longwell

This really is a wonderful side dish and so much better than the boxed variety. See the blog post for variations with the ingredients. It can also be made in advance and then easily reheated in the oven before serving.

Print Recipe

Equipment

1 large (12-inch) skillet with lid or 2-qt saucepan (with lid)

Ingredients

2 tablespoon unsalted butter
¾ cup long grain rice or basmati
3 cloves garlic minced
¼ cup white wine See NOTES
¾ cup chicken broth or vegetable
½ cup celery chopped
1 teaspoon oregano dried
¾ teaspoon Kosher salt
½ teaspoon black pepper
½ cup pecans toasted, roughly chopped

Instructions

Melt the butter in your skillet (or saucepan) over medium heat. Add the garlic and rice and cook, stirring often, until fragrant and lightly toasted, about 3 to 5 minutes.
2 tablespoon unsalted butter, ¾ cup long grain rice, 3 cloves garlic
Stir in the white wine, increase the heat, and bring to a boil. Stir in the broth, celery, oregano, salt, and pepper. Lower the heat, cover, and simmer for 15 to 20 minutes until the rice is tender and the liquid is absorbed. Let rest for a few minutes, then stir in the pecans. Serve at once.
¼ cup white wine, ¾ cup chicken broth, ½ cup celery, 1 teaspoon oregano, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, ½ cup pecans

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

See the blog post for substitutions and ingredient alternatives for the pilaf.

The pilaf can be made in advance and reheated in a dish (covered) in the oven at 325°F until heated through, about 15 to 20 minutes. Or, reheat in a saucepan on the stovetop over medium heat, adding a little more broth, if necessary.

Leftovers will keep covered in the fridge for up to 5 days. It can be frozen for 2 to 3 months.

Nutrition