Louisiana Pecan Rice
By roasting the pecans in a 350 degree oven for about ten minutes prior to adding them to the dish it will intensify the flavor of this recipe.

3 tablespoons unsalted butter
1 cup chopped onion
cup chopped bell pepper
cup chopped celery
1 tablespoon minced garlic
1 tablespoon Tony Chachere's Creole Seasoning
1 cup uncooked Toro Brand Rice
4 cups beef broth
1 cup toasted pecans
1 teaspoon hot sauce
cup minced parsley
cup chopped green onions

1. Heat butter in saucepot over a medium heat. Add onion, celery and bell pepper and sauté for 5 minutes. Turn heat up to high.
2. Add garlic and sauté for an additional 2 minutes. Add Tony Chachere's Creole Seasoning, Toro Brand Rice and cook for an additional minute.
3. Add 3 cups of beef broth, bring to boil and cook for 5 minutes. Lower heat to medium and stir in remaining cup broth, pecans and hot sauce. Cover and cook for 10 minutes.
4. Remove from heat and stir in parsley and green onions.
Yields 6 servings.

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
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