- 1 cup brown rice
- 1/2 cup pecans
- 3 tablespoons chopped fresh dill
- 2 tablespoons unsalted butter, cut into small pieces
- kosher salt and black pepper
- Heat oven to 350° F. Cook the rice according to the package directions.
- Meanwhile, spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes; let cool, then coarsely chop.
- Fold the pecans into the rice, along with the dill, butter, ½ teaspoon salt, and ¼ teaspoon pepper.