Toasted pecan rice

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20 min


40 min


6 servings

Toasted pecan rice

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Fresh herbs are so plentiful in late summer that we've combined three of our favorites in this colorful rice side dish. For a vegetarian entrée, use vegetable broth or water in place of chicken broth.


  • 4 thin or 2 thick leeks , or 1 large onion
  • 4 carrots
  • 1/4 to 1/2 cup toasted pecan halves , or roasted peanuts
  • 1 tbsp butter
  • 3 garlic cloves , minced
  • 3 cups chicken broth , or bouillon
  • 1/2 tsp salt , preferably converted
  • 1 1/2 cups long-grain rice
  • 1 stem fresh thyme , or 1 tsp dried leaf thyme
  • 3 to 4 stems fresh basil
  • 3/4 cups finely chopped chives , or 4 to 6 green onions, thinly sliced


  • Peel outer dark green leaves from leeks and discard. Slice dark green portion from leaves, leaving pale green-and-white portion intact. Slice in half lengthwise. Fan layers under cold running water to wash away sand. Then, slice into 1/4 inch (0.5 cm) pieces. Chop or grate carrots. Coarsely chop pecans, but leave a few whole. If using peanuts, leave whole.
  • Heat butter in a large saucepan over medium heat. Add leeks, carrots and garlic. Cook, uncovered and stirring often, until mixture is hot and fragrant, about 5 minutes. Stir in broth and salt. Bring to a boil. Stir in rice. Submerge stem of thyme in liquid or sprinkle in dried thyme. Cover, reduce heat to low and simmer until rice is done as you like, about 20 to 25 minutes.
  • Meanwhile, wash basil under cold running water to remove any clinging sand. Strip off leaves and discard stems. To prevent browning of leaves, dry with a paper towel. Snip chives. When rice is done, chop or slice basil into thin shreds. Discard thyme stem. Stir in chives, basil and nuts. This is wonderful with roast chicken or pork. Rice will keep well, covered in the refrigerator, for at least 2 days.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 6.6 g,
  • Carbohydrates
  • 42.2 g,
  • Fat
  • 5.6 g,