Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans.
This dish is a rice pilaf, where the rice is toasted in oil with onion before liquid is added to finish the cooking. The addition of chopped pecans adds an additional nuttiness to the toasted rice. Pilafs are usually made with a meat-based stock like chicken; if you want a vegetarian version, you can easily substitute vegetable stock or water. We like to serve this alongside our turkey at Thanksgiving.
