Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped pecans
• 1 cup long-grain rice
• 2 tablespoons finely diced shallots
• 1 tablespoon finely diced carrot
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 cups chicken stock
• 1 tablespoon thinly sliced green onions, white and green parts

Instructions

1. Place a saucepan with a tight-fitting lid over medium heat. Add the olive oil and heat for 1 minute. Add the pecans and toast, stirring with a wooden spoon, until the nuts are fragrant, about 1 minute. Add the rice and toast for 2 minutes, stirring frequently. Add the shallots, carrot, salt, and pepper.
2. Cook the rice and the vegetables for an additional 3 minutes. Add the stock, increase the heat to high, and bring the mixture to a simmer. Decrease the heat to low, cover, and cook for 12 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
3. Stir in the green onions before serving.