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Pecan Pilaf

Chef.at.Home's picture
Ingredients
  Water 6 Cup (96 tbs)
  Chicken broth/Teaspoons instant chicken broth 3 Tablespoon
  Regular rice 3 Cup (48 tbs)
  Onion 1 Large, chopped
  Vegetable oil 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
Directions

1. Bring water with broth to boiling in a kettle; stir in rice; cover. Cook 20 minutes, or just until rice is tender and liquid is absorbed.
2. Spoon into large, shallow, pan; cool, then chill overnight, for rice should be very dry, with each grain separate, before frying. (This should be done a day ahead.)
3. When ready to finish dish, saute onion in 2 tablespoons of the oil till soft in a large skillet; remove with a slotted spoon and place in a kettle. Add 2 more tablespoons of the vegetable oil to pan.
4. Fluff rice with a fork to separate grains; stir one-third into pan. Saute, stirring gently several times, until golden; remove and place in kettle. Repeat with remaining rice, half at a time, and oil; return all rice mixture to pan.
5. Stir in salt, mace and pecans; cover. Heat slowly 8 minutes, or until hot.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Pecan

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