Baked herb rice with pecans

Yield: 4 Servings

Measure Ingredient
6 tablespoons Butter
1 cup Sliced fresh mushrooms
½ cup Chopped shallots
1 cup Long grain rice
½ cup Chopped pecans; toasted
1¼ cup Broth
1¼ cup Water
\N \N Salt & freshly ground pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 ounces Pimentos; chopped & drained
2 tablespoons Chopped fresh parsley
\N \N Tabasco to taste
2 \N Bay leaves
\N \N Chopped; toasted pecans

Date: Sun, 25 Feb 1996 22:41:09 -0500 From: "Vernon E. Phipps Jr." <cook4u@...> Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute mushrooms and shallots until tender. Add rice and pecans and stir until coated with butter. Add remaining ingredients and bring to rolling boil.

Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay leaves; garnish with pecans and serve hot. 4-6 servings.

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