I was inspired by a Cooking Light recipe when making this dish. I cooked basmati rice in chicken broth then browned some butter in a pot before adding pecan pieces, the cooked rice, and fresh parsley. I mixed them gently until the rice was evenly coated then seasoned with sea salt and freshly cracked pepper, to taste. I served it with chicken and a fresh salad. This may be my new favorite side dish. The brown butter and bits of pecans really gave this basmati rice a wonderful and rich flavor. My husband, daughter, and I all really loved this dish while my son said it was a little bland. I think he said that so he could add soy sauce to his rice because he strongly believes ALL rice should have soy sauce. Silly boy.
Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.