Rice with pecans
Votes: 1
Time: 30 min.
Complexity: easily
Complexity: easily
Rice with pecans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 slice of bacon, cut into pieces
- 1/2 small onion, finely chopped
- 1.5 tbsp. basmati rice
- 1 cup chicken broth
- 1 1/4 cups water
- Salt and freshly ground pepper
- 1/3 cup chopped toasted pecans
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Cooking the dish according to the recipe:
- Fry the bacon in a skillet with a little vegetable oil until crisp. Add the onion and cook until softened. Add the basmati rice and cook for 2 minutes. Pour in the chicken broth and water, season with salt and pepper to taste. Bring to a boil and simmer, covered, for 15 minutes. Turn off the heat, add the pecans, and let the rice steam for 10 minutes. Fluff the rice with a fork before serving.
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