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  • Writer's pictureTommy Centola

Herb-Pecan Rice

This week, I am sharing an entree and side. Here's the recipe for the rice

2 cups water

1 cup popcorn rice

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup toasted pecans, finely chopped

1/4 cup chopped green onions

1 tablespoon fresh thyme

In a medium saucepan, bring 2 cups water, rice salt, and pepper to a boil over medium-high heat. Stir twice. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. Let for 10 minutes. Add pecans, green onions and thyme. Fluff with a fork.


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Good Cooking, Good Eating and Good Living!!!

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