This 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.
1 Tbl Shallot Extra Virgin Olive Oil | |
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 |
1. | 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. |
2. | 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. |
3. | Remove the cover and gently fold in the green onions. Garnish with Bergeron Roasted Pecan Halves. |
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