Pecan Shallot Rice
Servings
2Serving size
about 1 1/2 cups riceThis 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.
Ingredients
| 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) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.