Pecan Pilaf Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| 3 envelopes instant chicken broth OR: 3 chicken bouillon cubes | ||
| 3 cups uncooked regular rice | ||
| Onion | 1 Large, chopped | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
Directions
GETTING READY
1.In a kettle, cook water with chicken broth or bouillion cubes until boiling.
2.Add rice and cook for 20 more minutes after covering.
3.Take a large shallow pan; transfer the rice to it using a spoon; let the rice settle at room temperature.
4.Refrigerate the rice for a day until it loses its moisture and the grains separate.
MAKING
5.Take a large frying pan, heat 2 tablespoons of vegetable oil in it.
6.Put onions into it and cook until tender and crisp.
7.Once done, take the onions out using a slotted spoon and put them in a kettle.
8.Stir in 2 tablespoons of vegetable oil again in the pan.
9.Make the rice soft and fluffy with a fork.
10.Put one third of it in the frying pan and saute well.
11.Once golden, put the rice in the kettle.
12.Repeat the process with rest of the rice.
13.Once done , put all the rice mixture in the pan and add salt, mace, and pecans.
14.Put the lid on and cook on low flame for 8 minutes.
SERVING
15.Serve warm.
1.In a kettle, cook water with chicken broth or bouillion cubes until boiling.
2.Add rice and cook for 20 more minutes after covering.
3.Take a large shallow pan; transfer the rice to it using a spoon; let the rice settle at room temperature.
4.Refrigerate the rice for a day until it loses its moisture and the grains separate.
MAKING
5.Take a large frying pan, heat 2 tablespoons of vegetable oil in it.
6.Put onions into it and cook until tender and crisp.
7.Once done, take the onions out using a slotted spoon and put them in a kettle.
8.Stir in 2 tablespoons of vegetable oil again in the pan.
9.Make the rice soft and fluffy with a fork.
10.Put one third of it in the frying pan and saute well.
11.Once golden, put the rice in the kettle.
12.Repeat the process with rest of the rice.
13.Once done , put all the rice mixture in the pan and add salt, mace, and pecans.
14.Put the lid on and cook on low flame for 8 minutes.
SERVING
15.Serve warm.
Chef
