Basmati Rice Pilaf With Toasted Pecans
"Serve this pilaf with skewered chicken kabobs and a sliced cucumber salad."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup basmati rice
- 2 teaspoons instant chicken bouillon granules
- 2 teaspoons lemon zest
- 4 ounces cremini mushrooms, sliced
- 4 green onions, thinly sliced
- 1⁄4 cup red pepper, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons pecans, toasted and chopped
- 6 lemon slices
directions
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
