This rice pilaf starts with a blend of Texmati, White, Brown, Red and Wild Rice then adds in the perfect fall flavors of apples and pecans for a wonderful, seasonal side dish that your family is sure to enjoy.
When I found out I decided to invite the Foodie Extravaganza gang to join me in sharing Pecan recipes today. Foodie Extravaganza is a fun group that celebrates food holidays each month. Let's see how we are cooking up Pecans today.........
- Autumn Flavored Rice Pilaf by A Day in the Life on the Farm
- Autumn Pecan Sourdough by Culinary Adventures with Camilla
- Candied Pecans by Karen's Kitchen Stories
- Chicken & Pecans Sandwich by Sneha's Recipe
- German Chocolate Banana Bread by The Spiffy Cookie
- Jalapeño Pecan Cheese Ball by Food Lust People Love
- Pecan Chutney by Magical Ingredients
- Pecan Long Grain and Wild Rice (Instant Pot) by Palatable Pastime
I love Pecans and use them often in both savory and sweet creations. Each fall my Mom would by nuts in the shell. She had a bowl that had a special place to hold the nutcrackers and we would all sit around visiting, cracking nuts and cracking jokes. My favorites were the pecans, followed by filberts and walnuts.
I wonder what happened to that bowl. My sister probably has it and if she does I know that it is still getting used each fall.
This recipe calls for the rice to be cooked in a combination of broth and apple cider. The rice blend I used is parcooked and takes only 15 minutes to reconstitute. I sauteed the onions and garlic in some butter to soften them and then added the rice and liquid. I added the apples and pecans during the last 5 minutes of cooking time.
I served this rice up with roasted chicken but it would be delicious with pork too. It is a great side dish for Thanksgiving as well, remeniscent of stuffing.
Yield: 6 servings
Autumn Flavored Wild Rice Pilaf
This rice pilaf starts with a blend of Texmati, White, Brown, Red and Wild Rice then adds in the perfect fall flavors of apples and pecans for a wonderful, seasonal side dish that your family is sure to enjoy.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 2 T. butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 T. Dijon Mustard
- 1/4 t. dried thyme
- 1 bay leaf
- 3/4 c. chicken broth
- 3/4 c. apple cider
- 1 c. Royal Blend Rice mixture
- 1 large apple, cored and diced into bite size pieces
- 1/2 c. roughly chopped pecans
- salt and pepper, to taste
Instructions
- Melt the butter in a saucepan over med high heat. Add the onions and cook for a few minutes until they turn translucent and soften a bit. Stir in the garlic and cook for about half a minute longer.
- Season with salt, pepper, and thyme. Stir in the rice and bay leaf. Add the cider and broth and bring to a boil, reduce heat, cover and cook for 10 minutes. Stir in the apple, cover and continue to cook for another 5 minutes until liquid is absorbed. Remove from heat and stir in the nuts. Cover and let set for 5 minutes before fluffing with a fork and serving.
Nutrition Facts
Calories
174.95Fat (grams)
10.74Sat. Fat (grams)
3.04Carbs (grams)
19.20Fiber (grams)
2.24Net carbs
16.96Sugar (grams)
7.87Protein (grams)
2.25Sodium (milligrams)
265.13Cholesterol (grams)
10.80
Wild rice pilaf is always so good! We like it with fish also. Pecans add a nice touch. My grandmother in Texas had a pecan tree and would bring them up by the bag full to Missouri and we'd all shell those. Nuts in the shell were always a holiday thing.
ReplyDeleteI think many of our generation have similar memories.
DeleteOooh, I have that Texmati blend!!! I love the addition of the pecans and apples. Plus the mustard! May just try this tonight.
ReplyDeleteEnjoy Karen.
DeleteLove this simple rice pilaf. Liked the idea of using rice blends. The addition of apples and pecans is yum! Bookmarking to try.
ReplyDeleteI love this rice blend! This will make a fantastic addition to side dishes.
ReplyDeleteIt sure does Sneha
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