- Toast pecans in a dry skillet over medium heat for 3 – 5 minutes, until fragrant.
- Add toasted pecans, herbs, butter, salt and pepper into the rice, stirring to combine. Serve.
Banner Image:
BrownRicePecanPilaf_HD.jpg
Teaser Image:
BrownRicePecanPilaf_HD.jpg
Ingredients:
2 cups cooked brown rice
½ cup pecans, coarsely chopped
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter, cut into small pieces
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Nutrition:
Calories: 260 , Total Fat: 16 g, (Saturated Fat: 4.5 g), Sodium: 240 mg, Carbohydrate: 25 g, Fiber: 3 g, Protein: 4 g
Author:
An Oldways recipe and photo. Karen Mansur, Oldways and the Whole Grains Council
Show on WGC.org?:
Show on WGC.org?
Dietary choice:
Vegetarian Gluten-free