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

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.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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