Nutty Brown Rice

Nutty Brown Rice


184 people made this

About this recipe: Pecans sautéed with onion, parsley, basil and ginger make plain brown rice come to life!

Deborah Westbrook

Serves: 4 

  • 200g (7 oz) brown rice
  • 30g (1 oz) butter
  • 1/2 onion, finely chopped
  • 50g (2 oz) finely chopped pecans
  • handful minced parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. In a saucepan bring 400ml (14 fl oz) water to the boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
  2. When rice is done, melt butter in a small frying pan over medium heat. Sauté onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender, stir mixture into rice.

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Reviews (5)


Something else. I think brown rice needs to be cooked at a ratio of 2.5:1 (water and rice), so I adjusted it accordingly. I toasted the pecans after chopping them. This was excellent--the pecans adds a great crunch! I will be making this again and again. - 15 Sep 2008


Something else. This was great, my husband loved it and it is very filling. I heated the pecans in the oven a few minutes to give them a more nutty flavour. It needed more salt added before serving to bring out all the flavours. Remember, brown rice has a short shelf life and should be kept in the freezer. If this recipe doesn't turn out, your rice or your spices may be old. - 15 Sep 2008


Used different ingredients. Really good and easy recipe. I didn't have pecans, so I substituted walnuts...still turned out wonderful! - 15 Sep 2008

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