Pecans are one of my favorite nuts to snack on and for adding to recipes. This pecan rice pilaf recipe packs a little crunch along with flavorful garlic, celery and green onions.
1 tablespoon of unsalted butter
2 teaspoons of canola oil
2 cloves of garlic minced
1 stalk of celery, diced
2 green onions, diced
½ cup of toasted chopped pecans
1 cup of long grain rice
3 tablespoons of fresh parsley
2 cups of low sodium chicken broth
Salt and pepper
In a saucepan over medium heat, sauté the garlic, celery, green onions, toasted pecans in the butter and canola oil. Sauté for 2-3 minutes.
Add the parsley and long grain rice and cook and additional 5 minutes. Stir well.
Add the chicken stock and bring the mixture to a boil. Simmer for 20 minutes or until all of the liquid has evaporated.
After the rice has cooked for 20 minutes remove from the heat. Allow to cool down for about 10 minutes before serving. Fluff with a fork and adjust the seasoning to your liking with salt and pepper.
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