Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Brown Rice with Pecans

AllysonAllyson Williams
Rate this

servings:
Makes 4 servings

Save this recipe 2
Save this recipe 2
servings:
Makes 4 servings

Ingredients

  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1/4 cup chopped green onions, green part reserved for garnish
  • 1/4-1/2 cup dried currants
  • 1 cup brown rice
  • 2 1/2 cups chicken stock
Save a shopping List

directions

Brown the pecans in the butter, being careful not to burn them. Remove the pecans and set aside. Add the white part of the chopped green onions to the butter and cook briefly until soft. Bring the stock to a boil in a separate pot and add the cooked onions and butter, currants, and rice. Cook, covered, until the liquid is absorbed, about 45-60 minutes. To serve, toss the hot rice with the browned pecans and garnish with the chopped green onion tops.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.