Pecan Rice
Servings
4-6
Total time
35
minutesThis classic side is a retro recipe. Throwback? Maybe, but we’re in favor of a comeback! You can’t get more Louisiana than combining locally-grown rice with Bergeron Pecans. Cooking the rice with chopped pecans is key, but be sure to hold onto a few pecan halves. You’ll want to garnish this dish with those beautiful, bountiful pecans.
Ingredients
1 shallot, minced
1 cup long-grain rice
1/3 cup Bergeron Pecan Pieces
1 tsp Sel Gris
2 cups stock
1 scallion, thinly sliced
1/4 cup Roasted Bergeron Pecan Halves
Instructions
- In a heavy pot with a tight fitting lid, heat the Shallot Extra Virgin Olive Oil over medium heat. Add in the Chopped Bergeron Pecans and sauté until fragrant, about 1 minute. Add in the shallot and rice. Stir and sauté for about 2 minutes.
- Add in the stock and bring to a boil. Reduce to a simmer and cover. Cook for 13 minutes. Turn off heat and allow to stand, covered, for an additional 10 minutes.
- Remove the cover and gently fold in the green onions. Garnish with Bergeron Roasted Pecan Halves.
