Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.

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  • When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

279.8 calories; 4.3 g protein; 31 g carbohydrates; 0 mg cholesterol; 210 mg sodium. Full Nutrition

Reviews (154)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2005
This was great, my husband loved it and it is very filling. I did make a few alterations to the original recipe: I used 2 1/2 cups of chicken broth and water combined in place of the 2 cups of water. I also heated the pecans in the oven a few minutes to give them a more nutty flavor. It needed more salt added before serving to bring out all the flavors. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old. Read More
(82)

Most helpful critical review

Rating: 3 stars
03/10/2009
I liked this recipe for dressing up the rice. Next time I would use less pecans though. Read More
(6)
204 Ratings
  • 5 star values: 135
  • 4 star values: 52
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
05/08/2005
This was great, my husband loved it and it is very filling. I did make a few alterations to the original recipe: I used 2 1/2 cups of chicken broth and water combined in place of the 2 cups of water. I also heated the pecans in the oven a few minutes to give them a more nutty flavor. It needed more salt added before serving to bring out all the flavors. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old. Read More
(82)
Rating: 5 stars
07/10/2004
I think brown rice needs to be cooked with 2-1/2 cups water per 1 cup rice so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again. Read More
(37)
Rating: 5 stars
07/05/2007
By far, this is the best brown rice recipe I've found up until now. I did use seasoned chicken broth instead of water and that probably made a huge difference. Read More
(31)
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Rating: 4 stars
09/22/2008
This is a great recipe! The only changes I made were 1. I added a little more onion and a tiny bit more of all of the seasonings to compensate, and 2. At the end I added a few drizzles of olive oil to moisten up the dish. The flavor is wonderful and the pecans go so well with the brown rice - this dish is a keeper! It's also a great dish for company and I imagine it would go really well with chicken. Read More
(25)
Rating: 5 stars
05/27/2008
Follow the cooking directions for whatever brown rice you purchased... some take more time to cook some more fluid to cook. Use chicken broth instead of water to add more flavor to rice. Outstanding recipe. Read More
(13)
Rating: 5 stars
08/31/2005
Really good and easy recipe. I didn't have pecans so I substituted walnuts...still turned out wonderful! Read More
(13)
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Rating: 5 stars
08/23/2004
This is excellent!! The flavor is not to heavy and it went perfect with the salmon I grilled. I won't buy that pre-package stuff anymore!! Read More
(12)
Rating: 4 stars
04/20/2003
This is a quick and easy way to dress up brown rice. I made it for company and it turned out great! Very tasty! Read More
(10)
Rating: 5 stars
11/08/2012
Hands down this is the best rice recipes I've ever had. My husband was hoping for more but it was gone. I made it just how it says but with real butter not plastic-y margarine. Read More
(10)
Rating: 3 stars
03/10/2009
I liked this recipe for dressing up the rice. Next time I would use less pecans though. Read More
(6)