Pecan Rice

This is the type of simple rice dish a Southern cook might whip up at the last minute if he or she decided a starch was needed to complement a roast chicken or turkey, a meat stew, or a creamed seafood preparation. I’ve also made this rice with toasted pine nuts, poppy seeds, and even crushed peanuts, and in the Carolina Lowcountry, you might well find it with benne (sesame) seeds.

Makes 4 to 6 servings

INGREDIENTS:

• 2 tablespoons butter
• 1 small onion, minced
• 3 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped pimentos
• Salt and freshly ground black pepper to taste
• 1 cup raw long-grain rice
• 2 cups chicken broth
• ¼ cup crushed toasted pecans

INSTRUCTIONS:

1. In a saucepan, melt the butter over moderate heat. Add the onion and stir until golden brown, about 8 minutes.
2. Add the parsley, pimentos, salt, and pepper. Stir well.
3. Add the rice and stir until just glistening, about 2 minutes.
4. Add the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer until all the liquid is absorbed and the rice is tender, 15 to 20 minutes.
5. Remove from the heat and let it stand, covered, for about 10 minutes.
6. Add the pecans and fluff well with a fork.
7. Serve hot.