This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Shallots are for babies; onions are for men; garlic is for heroes." -Anonymous
The sweetness of the pecans blends with the sharpness of the shallots and the umami flavor of the brown rice to make a dish that'll elevate the simplest piece of grilled chicken or fish.
Servings: 2 | Serving size: about 1 1/2 cups rice
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers and can even be made ahead of time, then reheated for about 60 seconds in the microwave prior to serving.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|2 tsp||unsalted butter|
|1/2 tsp||dried rosemary|
|1 large||shallot (finely minced)|
|1 ounce||raw pecans (roughly chopped)|
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.
Place the butter in a small saucepan over medium-high heat. When the butter is melted, crush the rosemary and add it to the pan.
Cook for about 1 minute, then add the shallots, stir, and cook for about 3 minutes.
Add the pecans, stir, and cook for about 3 minutes.
Add the rice, stir, and serve.
Serving size: about 1 1/2 cups rice
|Calories 318||Calories from Fat 139|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 41g||15%|
|Dietary Fiber 3g||12%|
|Vitamin A 6%||Vitamin C 3%|
|Calcium 3%||Iron 9%|
|Vitamin K 1 mcg||Potassium 232 mg|
|Magnesium 88 mg|