Greg Massa’s Brown Rice Pilaf

  • Serves

    serves 2

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.


  • 3 slices bacon, cut into 1/4" strips
  • 2 ribs celery, sliced into 1/4" diagonals
  • 2 cloves garlic, roughly chopped
  • 34 cup carrots, julienned
  • 1 12 cooked Massa Organics brown rice
  • 23 cup toasted pecans, roughly chopped
  • 3 scallions, thinly sliced on the diagonal
  • Juice of half a lemon
  • Kosher salt and freshly ground black pepper


Step 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.

Step 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.

Step 3

Add the chopped nuts, scallion, bacon pieces, and lemon juice; stir to combine. Season with salt and pepper to taste.

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