Brown Basmati Rice Pilaf Recipe

Basmati Rice Pilaf With Pecans

Diana Rattray

  • Total: 85 mins
  • Prep: 20 mins
  • Cook: 65 mins
  • Yield: 1 dozen (12 servings)
Nutritional Guidelines (per serving)
189 Calories
11g Fat
19g Carbs
4g Protein
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Nutrition Facts
Servings: 1 dozen (12 servings)
Amount per serving
Calories 189
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 11%
Cholesterol 5mg 2%
Sodium 323mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Protein 4g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious and aromatic brown rice pilaf is made with Basmati rice, chopped mushrooms, green onions, chicken broth, and toasted pecans, along with seasonings and optional dry white wine.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup mushrooms (baby bella or button, chopped)
  • 1/2 cup green onion (chopped)
  • 1 cup basmati brown rice
  • 2 cups chicken broth
  • 3 to 4 tablespoons white wine (dry, or more chicken broth or water)
  • 1/4 teaspoon salt
  • 1 pinch thyme
  • 1/2 cup pecans (chopped, toasted)
  • black pepper (to taste)

Steps to Make It

  1. In a medium saucepan over medium-low heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes.

  2. Add green onions and cook for 1 minute longer.

  3. Add brown rice and continue to cook, stirring, for about 3 minutes.

  4. Add chicken broth, salt, and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed.

  5. Add toasted pecans and freshly ground pepper.

  6. Stir and cook for another minute or two.

Tips

  • To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for about 8 to 12 minutes. Alternatively, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.