Recipe for Middle Eastern Pecan Pilaf

Bowl of pilaf on white counter with pecan garnish

Entrees Hearty, Chewy, and Whole Grain

This pilaf can stand alone with its protein, grains, and vegetables—a lovely entrée. It makes a special meal for entertaining when served with the No-Meat Balls. It can easily be done ahead: cooking the rice, prepping the veggies and nuts. That way all you have to do when serving your meal is to sauté the veggies and then heat it all together for a few minutes.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (⅔ cup) servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Ingredients

1 3/4 cups brown basmati rice
1 teaspoon Chicken-Style Seasoning
2 1/2 cups water
3/4 cup pecan halves or large walnut pieces
2 tablespoons vegetable broth for sautéing
1 1/2 cups onion, minced
1 cup carrots, julienned
1/2 cup raisins
1 teaspoon garlic, minced
2 cups frozen petite peas
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon garlic powder

Combine rice, Chicken-Style Seasoning, and water. Bring to a boil, cover, reduce heat, and simmer 40–45 minutes or until all water is absorbed. Fluff with fork and set aside.
While the rice is cooking, roast nuts in a 300°F oven for 10–12 minutes—check often!
Sauté onion, carrots, raisins, and garlic in broth 5–7 minutes, just until slightly tender. Do not overcook.
Add the peas, basil, salt, and garlic powder to the sauté and cook 2–3 additional minutes.
Stir in rice, and heat through.
Add nuts and serve.