Lemon Pecan Pilaf Recipes

EASY LEMON RICE PILAF

This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!

Provided by LemonLush

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 48m

Yield 6

Number Of Ingredients 9

Easy Lemon Rice Pilaf image

Steps:

Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g

Ingredients

2 large egg yolks
¼ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 ½ cups uncooked jasmine rice
3 cups chicken broth
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

LEMON RICE PILAF

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Lemon Rice Pilaf image

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

LEMON PECAN PILAF

Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. 'My sister gave me the recipe,' she writes. 'It's easy to make and very tasty.'

Provided by Allrecipes Member

Time 30m

Yield 10

Number Of Ingredients 7

Lemon Pecan Pilaf image

Steps:

In a saucepan, bring broth to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Meanwhile, melt butter in a nonstick skillet. Add the pecans; sauce until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 38.8 g, Cholesterol 9.1 mg, Fat 6.8 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 601.4 mg, Sugar 1 g

Ingredients

5 cups chicken broth
2 ½ cups uncooked long grain rice
2 tablespoons butter or stick margarine
½ cup pecan halves
3 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ cup minced fresh parsley

PECAN RICE PILAF

This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 10

Pecan Rice Pilaf image

Steps:

In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

1 cup chopped pecans
5 tablespoons butter, divided
1 small onion, chopped
2 cups uncooked long grain rice
1 carton (32 ounces) chicken broth
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded carrots

LEMON PECAN PILAF

Grated lemon peel brings delicate flavor to this rice side dish while pecans add a satisfying crunch. Cindie Ekstrand of Duarte, California sent the recipe for this crowd-pleaser that can be quickly prepared. 'My sister gave me the recipe,' she writes. 'It's easy to make and very tasty.'

Provided by Allrecipes Member

Time 30m

Yield 10

Number Of Ingredients 7

Lemon Pecan Pilaf image

Steps:

In a saucepan, bring broth to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Meanwhile, melt butter in a nonstick skillet. Add the pecans; sauce until golden. Stir in the lemon juice and peel. Pour over rice and stir to coat. Sprinkle with parsley.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 38.8 g, Cholesterol 9.1 mg, Fat 6.8 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 601.4 mg, Sugar 1 g

Ingredients

5 cups chicken broth
2 ½ cups uncooked long grain rice
2 tablespoons butter or stick margarine
½ cup pecan halves
3 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ cup minced fresh parsley

PECAN PILAF

Make and share this Pecan Pilaf recipe from Food.com.

Provided by Boo Chef in West Te

Categories Cajun

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 8

Pecan Pilaf image

Steps:

Melt 1-1/2 T butter in a large skillet over medium heat. Add pecans; saute' 8.minutes or until lightly browned.
Remove pecans from skillet.
Melt remaining 2-1/2 T butter in skillet over medium heat; add onion, and cook.
until tender, stirring occasionally. Stir in rice and remaining ingredients.
Bring mixture to a boil; cover, reduce heat and simmer 20 minutes until liquid is absorbed and rice is tender.
Remove from heat; stir in pecans.

Nutrition Facts : Calories 388.4, Fat 22.3, SaturatedFat 8.4, Cholesterol 30.5, Sodium 756.7, Carbohydrate 40.4, Fiber 2.1, Sugar 1.4, Protein 7.2

Ingredients

1/4 cup butter, divided
1/2 cup chopped pecans
1/4 cup chopped onion
1 cup uncooked long-grain rice
2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper

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