Pecan Rice
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

  • 6 pounds brown rice
  • 7 fluid ounces olive oil
  • 2 ½ pounds Spanish onion, small diced
  • 2 gallons vegetable stock
  • 2 bay leaves
  • 3 ½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1 ¾ pounds pecan pieces, toasted and chopped
  • 13 ¾ ounces green onions, cut on bias

Rinse rice in cold water until water runs clear. Drain well. Sauté onion in oil until translucent. Add rice to pan and sauté for 2 minutes. Add vegetable stock and return to a simmer. Add bay leaf, salt and pepper. Cover with a lid and simmer over low heat until all the stock is absorbed, about 45 minutes. Fluff cooked rice with a fork and stir in pecans and green onions. Adjust seasoning.





   Published: February 2005