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published October 30, 2017 – last update April 26, 2019
This post first appeared in Real Housemoms, where I am a contributor.
This Rice pilaf with nuts The recipe is an easy Thanksgiving garnish made with tasty rice and buttered toasted walnuts. It's an easy rice pilaf recipe for fall.
Rice pilaf with nuts
It's that time of year again. The holidays are fast approaching and I've been working on some new recipes for this year's Thanksgiving dinner. Introducing a new recipe for a beloved holiday meal is not always easy, at least not in my family. We all have recipes that we love and look forward to seeing on the menu and when something comes across a new recipe, it better be good! I think this recipe for walnut rice pilaf is going to pass the test with great success. This easy Thanksgiving garnish recipe is full of flavor and the added crunch of roasted walnuts makes it perfect for fall, not to mention going great with my apple nut filling!
What makes this a pilaf recipe, rather than just rice, is cooking it in a seasoned broth. This rice pilaf recipe begins by adding the dried rice to the onions sauteed in butter. Chicken broth is added for added flavor and the rice is cooked that way until tender. You can simplify life and save some time on Thanksgiving by preparing the rice the day before. Once it's cooked in the onions and buttery broth, you can let it cool and store it in the refrigerator overnight. When you're ready to use it, you can reheat the rice by placing it in a skillet with 3/4 cup of water, covering it, and heating it over medium-high heat for about 5 minutes. While the rice is heating, you can prepare the nuts. They are toasted in a pan with a little butter to highlight its rich flavor. When the pecans are done and the rice is hot, you can mix everything together with a little fresh parsley. Pilaf rice is so tasty from the broth and the crunch of those lightly cooked and buttery nuts makes the dish something very special.
Rice pilaf with nuts
This walnut rice pilaf is an easy accompaniment made with tasty rice and crispy walnuts.
- 1 stick, 8 tablespoons butter
- 1/2 c of chopped onion
- 2 c of uncooked rice
- 4 c chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon of pepper
- 1 cup chopped walnuts
- 2 tablespoons of fresh parsley
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add pecans and sauté until lightly browned, about 5 minutes. Set the pecans aside.
Melt 5 tablespoons of butter in the same pan over medium heat. Add the chopped onion and cook until the onions are tender, about 10 minutes.
Once the onions are done, add the rice to the pan and stir well. Add the broth, salt, thyme, and pepper. Cover and simmer until rice is tender and all liquid is absorbed, about 20 minutes.
Once the rice is done, mix the walnuts and parsley into the mixture.
Calories: 375 kcal, carbohydrates: 53 g, protein: 9 g, fat: 12 g, saturated fat: 1 g, cholesterol: 12 mg, sodium: 508 mg, potassium: 237 mg, fiber: 2 g, sugar: 1 g , vitamin A: 720 IU, vitamin C: 4.2 mg, calcium: 42 mg, iron: 1.2 mg
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Nutrition Disclaimer: We are not certified nutritionists. Nutritional data is an estimate and is provided as a courtesy. They are generated by an online API that recognizes names and quantities of ingredients and performs calculations based on serving size. Results may vary.
This walnut rice pilaf recipe will make a great Thanksgiving garnish, but it's not just for the holidays. It is so simple to do that it is perfect for weekday dinners with the family.
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