Pecan Rice Pilaf — Monday Tradition, No Matter What

The week after the book launch is like the week after a wedding — you're still glowing, still replaying moments, still finding confetti in unexpected places. Except my confetti is cornbread crumbs and the unexpected places are my purse, my car, and the pockets of my navy dress. I brought home exactly zero food from the launch, which means thirty people ate everything I made, which is the only review that matters.

The bookstore called: they sold out. Thirty copies gone on launch day. They're ordering more. Marie, the owner, said, "Dorothy, your book outsold everything this month except a Stephen King novel." I said, "What Stephen King novel?" She said, "It doesn't matter." I said, "It matters to me. I want to know who I'm competing with." Marie laughed. I was not joking. If I'm going to be an author, I want to know the field.

The book is officially in stores — not big stores, not Barnes & Noble, but the independent bookstores across the Southeast that Lowcountry Heritage Press distributes to. A bookstore in Charleston. One in Columbia. One in Atlanta (Earl Jr. went and bought five copies and texted me a photo of the display). One in Jacksonville (Patricia went and rearranged the shelf so my book was at eye level, which is aggressive but that's Patricia). The book is out there. In the world. On shelves. Being held by strangers who don't know me but will, because the stories are me and the food is me and every page is an invitation to my kitchen.

Made red beans and rice. Monday. The tradition doesn't stop for book tours. The beans don't care about reviews. The rice doesn't know it's in a book. It just cooks. That's the beauty of food, baby. It is perpetually humble. Even when its cook is not.

Now go on and feed somebody.

I told you the beans don’t care about book tours, and I meant it — but I’ll be honest, after a week of thirty people eating everything I made and a bookstore selling out in a single day, I needed the rice to be just a little bit special. This pecan rice pilaf is what I reach for when Monday still has to be Monday but the cook deserves something that feels like a small celebration. The toasted pecans are enough. That’s all it takes to turn humble into something you’d put on a shelf at eye level — just ask Patricia.

Pecan Rice Pilaf

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup pecans, roughly chopped
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Toast the pecans. In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the chopped pecans and stir frequently for 2—3 minutes until fragrant and lightly golden. Remove pecans to a small bowl and set aside.
2. Soften the aromatics. Add the remaining tablespoon of butter to the same pan. Add the diced onion and cook for 3—4 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds more.
3. Toast the rice. Add the dry rice to the pan and stir to coat in the butter and aromatics. Cook for 1—2 minutes, stirring, until the edges of the rice grains look slightly translucent.
4. Add the broth and season. Pour in the chicken broth and add the salt, pepper, and thyme. Stir once to combine and bring to a boil over medium-high heat.
5. Simmer low and covered. Once boiling, reduce heat to low, cover tightly, and cook for 18 minutes. Do not lift the lid.
6. Rest and fluff. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. Finish and serve. Fold in the toasted pecans and fresh parsley. Taste and adjust seasoning. Serve warm alongside red beans or whatever Monday calls for.

Nutrition (per serving)

Calories: 280 | Protein: 6g | Fat: 11g | Carbs: 39g | Fiber: 2g | Sodium: 310mg