Pecan Shallot Rice



Serving size

about 1 1/2 cups rice
60 Minutes

This recipe can be multiplied, makes great leftovers, and can even be made ahead of time, then reheated for about 60 seconds in the microwave prior to serving.

Pecan Shallot Rice


2 1/4 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
2 tsp.. Unsalted butter
1/2 tsp. Dried rosemary
1 Large Shallots, raw (finely minced)
1 ounces (19 halves) Pecans (roughly chopped)


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Place the butter in a small saucepan over medium-high heat. When the butter is melted, crush the rosemary and add it to the pan.

Cook for about 1 minute, then add the shallots, stir, and cook for about 3 minutes.

Add the pecans, stir, and cook for about 3 minutes.

Add the rice, stir, and serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

The sweetness of the pecans blends with the sharpness of the shallots and the umami flavor of the brown rice to make a dish that’ll elevate the simplest piece of grilled chicken or fish.

"Shallots are for babies; onions are for men; garlic is for heroes."