Brown Rice with Pecans

Brown Rice with Pecans

Ready In
1 hour 15


  • 1/2 cup of butter
  • 1 (8-ounce) package fresh mushrooms, sliced
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 cup uncooked brown rice
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 3 cups chicken stock
  • 3/4 cup chopped Pearson pecans
  • Garnish: thinly sliced green onions



Preheat oven to 400 degrees. Melt butter in an oven proof skillet over medium heat; add mushrooms, green onions, and garlic, and saute 5 minutes. Stir in rice, and saute 2 to 3 minutes. Stir in marjoram, pepper, and chicken stock. Bring to a boil. Bake, covered, at 400 degrees for 1 hour or until water is absorbed. Remove from oven, and stir in pecans. Garnish, if desired. Serves 4.

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