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Brown Rice Pecan Pilaf


1/2 cup finely chopped onion

1 tablespoon vegetable oil

1 clove garlic, finely chopped

1 1/2 teaspoons ground cumin

1 cup low-sodium chicken broth

1 1/4 cups water

1 cup brown rice

1/2 cup pecans, chopped

1/4 cup finely chopped flat-leaf parsley


Put oven rack in middle of oven and preheat oven to 375 F.

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 4 minutes. Add garlic, cumin, and 1/4 teaspoon each salt and pepper then cook, stirring, 30 seconds. Add broth and water, then bring to a boil and stir in rice. Bring to a rolling boil, then cover with lid and reduce heat to low. Cook pilaf, undisturbed, until liquid is absorbed and rice is tender, about 45 minutes. Remove from heat and let stand, undisturbed, 5 minutes.

Toast pecans in a shallow baking dish in oven until a shade darker, 5 to 6 minutes. Fluff rice, then stir in pecans, parsley, and salt and pepper to taste.

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