Best Brown Rice And Texas Pecan Dressing Recipes

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TEXAS PECAN RICE



Texas Pecan Rice image

For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. -Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 14

1/2 cup unsalted butter, cubed
1-1/2 cups sliced fresh mushrooms
3 green onions, sliced
2 cups uncooked long grain brown rice
1 garlic clove, minced
1-1/2 cups chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground cumin
3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted
2-1/4 cups water
5 bacon strips, cooked and crumbled
Toasted pecan halves, optional

Steps:

  • Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

Nutrition Facts : Calories 372 calories, Fat 24g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

BROWN RICE WITH ONIONS, GARLIC, AND PECANS



Brown Rice With Onions, Garlic, and Pecans image

Make and share this Brown Rice With Onions, Garlic, and Pecans recipe from Food.com.

Provided by Julesong

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup short grain brown rice or 1 cup white rice
2 cups chicken broth or 2 cups water
3 tablespoons butter
1 cup chopped yellow onion
3 garlic cloves, minced
1/2 cup broken pecans
2 green onions, chopped

Steps:

  • Using chicken broth [or water for Vegetarian], cook the rice according to the package directions.
  • About 15 minutes before the rice is ready, melt the butter in a skillet over medium low heat.
  • Add the chopped onion and saute', stirring often, until the onion is very soft and begins to color, about 10 minutes.
  • Stir in the minced garlic and the pecan meats; saute' over medium heat, stirring, until the nuts and onions are golden and the garlic is tender.
  • After done cooking, let the rice stand, covered, for 5 minutes; spoon rice into a bowl, spoon the onions and pecans on top, and fluff with a fork or a chopstick.
  • Garnish with the green onions.
  • Makes 4 servings.
  • This is also good with other types of nut, such as pine nuts, pistachios, and walnuts, and also made with a mixture of white and wild rice; sliced mushrooms are also a good addition.

BROWN RICE AND PECAN STUFFING



Brown Rice And Pecan Stuffing image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield About 8 cups, enough for a 12-pound turkey

Number Of Ingredients 11

1 cup chopped pecans
2 tablespoons vegetable oil or butter
1 1/2 cups chopped onion
1 cup chopped celery
1 teaspoon dried thyme
2 teaspoons dried sage
2 cups raw brown rice
3 1/3 cups turkey or chicken stock
2 tablespoons chopped parsley
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
  • Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
  • Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams

WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES



Wild and Brown Rice Dressing With Apples, Pecans and Cranberries image

This is a gluten free dressing that combines both savory and sweet elements. The apples and cranberries are a good source of antioxidants. The rice can be made 3 days in advance or even frozen. The entire dish tastes better the second day, so you can make it ahead of time and just reheat the day you are serving it. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."

Provided by threeovens

Categories     Brown Rice

Time 1h30m

Yield 8 cups, 12-16 serving(s)

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short grain brown rice
6 cups chicken broth
kosher salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 onion, minced
1 cup celery, diced
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut into 1/2-inch dice
1/3 cup pecans, lightly toasted pecans coarsely chopped
2 tablespoons fresh sage, finely chopped
1/3 cup dried cranberries

Steps:

  • In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
  • Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
  • In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
  • Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
  • Remove from heat and transfer to a large bowl; add rices and toss well.
  • Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
  • Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
  • Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
  • Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
  • NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.

Nutrition Facts : Calories 196.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 391.5, Carbohydrate 30.6, Fiber 3.2, Sugar 4.9, Protein 6.9

CRANBERRY PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

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