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Pecan Pilaf

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Ingredients
  Water 6 Cup (96 tbs)
  Instant chicken broth/3 chicken bouillon cubes 3 Tablespoon (3 Envelopes)
  Regular rice 3 Cup (48 tbs), uncooked
  Onion 1 Large, chopped
  Vegetable oil 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Pecans 1 Cup (16 tbs), chopped
  Chopped pecans 1 Cup (16 tbs)
Directions

GETTING READY
1.In a kettle, cook water with chicken broth or bouillion cubes until boiling.
2.Add rice and cook for 20 more minutes after covering.
3.Take a large shallow pan; transfer the rice to it using a spoon; let the rice settle at room temperature.
4.Refrigerate the rice for a day until it loses its moisture and the grains separate.

MAKING
5.Take a large frying pan, heat 2 tablespoons of vegetable oil in it.
6.Put onions into it and cook until tender and crisp.
7.Once done, take the onions out using a slotted spoon and put them in a kettle.
8.Stir in 2 tablespoons of vegetable oil again in the pan.
9.Make the rice soft and fluffy with a fork.
10.Put one third of it in the frying pan and saute well.
11.Once golden, put the rice in the kettle.
12.Repeat the process with rest of the rice.
13.Once done , put all the rice mixture in the pan and add salt, mace, and pecans.
14.Put the lid on and cook on low flame for 8 minutes.

SERVING
15.Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Rice, Pecan
Interest: 
Holiday, Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1241 Calories from Fat 627

% Daily Value*

Total Fat 73 g112.7%

Saturated Fat 7.7 g38.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 902 mg37.6%

Total Carbohydrates 134 g44.8%

Dietary Fiber 9 g36.2%

Sugars 7.4 g

Protein 16 g32.7%

Vitamin A 3.8% Vitamin C 10.8%

Calcium 13.1% Iron 15.9%

*Based on a 2000 Calorie diet

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Pecan Pilaf Recipe