Baked herb rice with pecans
4 Servings
Ingredients
| Quantity | 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 |
| 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 |
| Tabasco to taste | ||
| 2 | Bay | |
| Chopped -- toasted pecans | ||
| (garn | ||
| Leaves | ||
Directions
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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