• 1 1/2 tablespoon olive oil
  • 1/2 cup finely chopped yellow onions
  • 1/4 cup chopped carrots
  • 1 cup long grain white rice
  • 1 1/2 cup chicken broth
  • 1 dash salt and black pepper to taste
  • 1/2 cup toasted pecan pieces


Makes 4 servings

Heat the oil in a small saucepan over medium heat. Add the onions and carrots and cook, stirring, until the vegetables are slightly soft, about 5 minutes.

Add the rice and chicken broth, and season with salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover and simmer until the rice is tender and the broth is absorbed, about 20 minutes.

Remove from the heat and let stand for 5 minutes. Add the pecan pieces and fluff with a fork.

To serve, place equal portions of the pilaf in the center of 4 dinner plates, top with the chicken and garnish with the green onions.

Recommended Entree:
Click here to see Pecan-Ginger Chicken entree.