Pecan Rice
Slightly sweet, with a subtle warmth from the curry powder, this is not curried rice. This is one of my few excursions into recipe creation from scratch (I usually adapt) that actually turned out great.
Submitted by: L from Los Angeles, California
Yield: 4 servings
Preparation Instructions:
Combine chicken broth, curry powder, nutmeg, and honey, stirring until honey is completely dissolved.
In a small saucepan, over low heat, brown the rice in the butter until it is deeply browned but not burnt, stirring continuously.
Stir broth again to combine well and add to rice.
Bring to a boil, cover, and cook over very low heat for 20 minutes.
Remove from heat, uncover, quickly stir in pecans, recover, and allow to sit for 10 more minutes, off the heat, before serving.
thespicehouse.com
I like the idea of putting pecans in rice. I’ve always liked putting walnuts, silvered almonds, or pine nuts in rice dishes.
Rice dishes with nuts also go good with shittaki mushrooms, and cranberries or apricots.