Greg Massa’s Brown Rice Pilaf

by0| PUBLISHED Apr 17, 2008 4:00 AM
Greg Massa’s Brown Rice Pilaf

Mary Beth Massa, mother of rice farmer Greg Massa, makes this pilaf to use up leftover rice and vegetables. Chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.

Yield: serves 2


  • 3 slices bacon, cut into 1/4" strips
  • 2 ribs celery, sliced into 1/4" diagonals
  • 2 cloves garlic, roughly chopped
  • <sup>3</sup>⁄<sub>4</sub> cup carrots, julienned
  • 1 <sup>1</sup>⁄<sub>2</sub> cooked Massa Organics brown rice
  • <sup>2</sup>⁄<sub>3</sub> cup toasted pecans, roughly chopped
  • 3 scallions, thinly sliced on the diagonal
  • Juice of half a lemon
  • Kosher salt and freshly ground black pepper


  1. Heat a 12" skillet over medium-high heat. Add the bacon slices, rendering them until they are browned and almost crisp, about 12 minutes. Transfer the bacon to a paper towel–lined plate with a slotted spoon; leave the remaining fat in the skillet.
  2. Add the celery, garlic, and carrots to the pan and cook until soft but not brown, about 8 minutes. Stir cooked rice into the vegetable mixture, stirring occasionally to allow it to heat through.
  3. Add the chopped nuts, scallion, bacon pieces, and lemon juice; stir to combine. Season with salt and pepper to taste.