Pecan-Orange Rice

Nutty tasting basmati rice blends beautifully with peas, pecans, and mandarin oranges in this flavorful side dish. Brown sugar adds just a hint of sweetness.

Pecan-Orange Rice
Servings: 12 Prep 5 mins Cook 18 mins


  • 6 tablespoons unsalted butter
  • 3 shallots, finely chopped
  • 6 cups water
  • 1 tablespoon salt
  • 3 cups basmati or Texmati rice
  • 1 box (10 ounces) frozen peas
  • 3 tablespoons light-brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 cup pecan pieces
  • 2 cans (8.25 ounces) mandarin oranges, drained

Make It

1. Melt 3 tablespoons butter in large (5-quart) saucepan over medium-high heat. Add shallots; saute 4 minutes or until softened. Add water and salt; bring to boiling. Add rice and peas; reduce heat to low; simmer, covered, 15 minutes or until rice is tender.

2. Heat remaining 3 tablespoons butter, the sugar and pepper in skillet over medium heat until melted. Add nuts; cook, stirring, 3 minutes, until toasted. (Can be made a day ahead; store airtight at room temperature.)

3. To serve, stir pecans and mandarin oranges into rice. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 13, chol. (mg): 16, sat. fat (g): 4, carb. (g): 57, fiber (g): 2, pro. (g): 6, sodium (mg): 615, Percent Daily Values are based on a 2,000 calorie diet.