Brown Butter and Pecan Basmati Rice

Brown Butter and Pecan Basmati Rice

I was inspired by a Cooking Light recipe when making this dish. I cooked basmati rice in chicken broth then browned some butter in a pot before adding pecan pieces, the cooked rice, and fresh parsley. I mixed them gently until the rice was evenly coated then seasoned with sea salt and freshly cracked pepper, to taste. I served it with chicken and a fresh salad. This may be my new favorite side dish. The brown butter and bits of pecans really gave this basmati rice a wonderful and rich flavor. My husband, daughter, and I all really loved this dish while my son said it was a little bland. I think he said that so he could add soy sauce to his rice because he strongly believes ALL rice should have soy sauce. Silly boy.

Brown Butter and Pecan Basmati Rice

Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.

Brown Butter and Pecan Basmati Rice

 

Brown Butter and Pecan Basmati Rice

Brown Butter and Pecan Basmati Rice

Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 cup of basmati rice
  • 2 cups of chicken broth
  • 1 tbsp butter
  • 2 tbsp pecan pieces
  • 1 tbsp fresh parsley
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.
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12 Comments

  1. I will often make a larger amount of this type of rice dish, as I like it warmed for breakfast in lieu of cereal the morning after … great leftover dish!

  2. I love the idea of the pecans, or almonds, even, but my sons are not big fans of nuts. *sigh* Maybe I’ll have to force them to try it, anyway!

  3. The brown butter and pecans are a BEAUTIFUL addition to the rice!! Such a nice touch.

  4. Simple,elegant and looks soo good.
    This is my kind of side dish 🙂

  5. Hi Pam, this is so simple to make, yet so flavorful on its own or, as you paired it, with chicken. Have a great weekend 🙂

  6. pecans in rice! that’s a trick i haven’t seen before but like very much!

  7. Soy fan de los frutos secos me gusta mucho este plato ,abrazos.

  8. Oh goodness this sounds good.
    Next time you make this?
    Try using those thai chili cashews from Trader Joe’s! So good!!

  9. Sounds delicious! I know hubby and I would love it, I’ll just have to keep the pecans off the kid’s plate! 🙂