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Pecan Pilaf

Russ Myers


Cook the rice a day ahead, so each grain will be fluffy and separate before frying.

★★★★★ 2 votes
12 servings
15 Min
40 Min
Stove Top


6 C Water
3 Envelopes instant chicken broth (or 3 chicken bouillon cubes)
3 C Uncooked regular rice
1 lg Onion (chopped)
1/2 C Vegetable oil
1 1/2 tsp Salt
1/4 tsp Mace
1 C Chopped pecans


1In a kettle, heat water with chicken broth (or bouillon cubes) to boiling, stir in rice; cover. Cook 20 minutes, or just until rice is tender and liquid is absorbed.Spoon into a large shallow pan, cool, then chill, for rice should be very dry, with each grain separate, before frying. (This should be done a day ahead).When ready to finish dish, in a large frying pan, saute' onion in 2 tablespoons of the vegetable oil until soft. Remove with a slotted spoon and place in kettle. Add 2 more tablespoons of the vegetable oil to frying pan. Fluff rice with a fork to separate grains, stir one third into frying pan. Saute', stirring gently several times, until lightly golden. Remove and place place in a kettle. Repeat with remaining rice, (half at a time) and vegetable oil. Return all rice mixture to pan.Stir in salt, mace, and pecans, cover. Heat slowly for 8 minutes, or until hot.Note: Rice may be saute'ed several hours before serving. Cover pan and keep at room temperature. Just before serving, reheat very slowly, allowing 15 to 20 minutes.

About Pecan Pilaf

Course/Dish: Rice Sides, Fruit Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom