Easy Pecan Rice Pilaf

Pecan Pilaf recipe – toss the box and make this quick rice side dish – rice, pecans, chicken broth, and seasonings – tastes great and only takes 20 minutes!

Pecan Pilaf recipe - toss the box and make this quick rice side dish - rice, pecans, chicken broth, and seasonings - tastes great and only takes 20 minutes!

I am a big fan of Rice-A-Roni. It is a quick, easy side dish that tastes really good. I ran across this recipe for Pecan Pilaf and decided to give it a try instead of the box of rice. WOW! It was SO good and just as easy as making the box of Rice-A-Roni. We served this with the leftover pork tenderloin that I posted yesterday. It was better than any boxed rice. We both loved it. I think my favorite part was the crispy pecans. This will be going in the regular dinner rotation.

Pecan Pilaf recipe - toss the box and make this quick rice side dish - rice, pecans, chicken broth, and seasonings - tastes great and only takes 20 minutes!

Yield: serves 4

Pecan Pilaf

prep time: 5 MINScook time: 30 MINStotal time: 35 mins

ingredients:

  • 3 Tbsp butter, divided
  • 1/2 cup chopped pecans
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion flakes
  • 1/4 tsp salt
  • 1/8 tsp dried thyme
  • 1/8 tsp pepper
  • 2 Tbsp dried parsley

instructions:

  1. In a large skillet, melt 1 Tbsp butter. Add pecans and sauté 8 minutes or until lightly browned. Remove pecans from skillet and set aside.
  2. Melt remaining 2 Tbsp butter in pan. Add rice. Sauté for 3-4 minutes, until rice starts to brown. Add chicken broth, onion flakes, salt, thyme and pepper. Stir. Bring mixture to a boil; cover and reduce heat to a simmer. Cook 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and stir in pecans and parsley.

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Comments

  1. As good as the pork tenderloin looks (I pinned the recipe recipe yesterday), I would be happy eating a bowl of the pilaf! To give the pilaf the "roni" part, just break some very thin spaghetti into little pieces and saute a little before you add the rice. Then the "roni" will be a little more golden like the original rice-a-roni.

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