Brown Rice with Toasted Pecans

Pecan Rice
Pecan Rice. Photo: Diana Rattray
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
698 Calories
36g Fat
85g Carbs
14g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Toasted pecans and beef broth add flavor to this brown rice dish. Feel free to use vegetable or chicken stock instead of the beef. This is a nice side dish to serve with steaks or chicken.


  • 3 cups brown rice
  • 3 cups beef broth (or vegetable broth)
  • 1 tablespoon Worcestershire sauce
  • 3 cups water
  • 1 tablespoon butter (or vegetable oil)
  • 4 ribs celery (chopped)
  • 1 medium onion (chopped)
  • 2 green onions (chopped with some green)
  • 1 1/2 cups pecans (toasted)
  • salt to taste
  • black pepper to taste

Steps to Make It

  1. Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.

  2. In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Set aside, remove from heat until rice is cooked.

  3. When rice is done, add celery, onions, and pecans. Mix well.

  4.  Taste and add salt and pepper, as needed.