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