Pecan rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| ⅔ | cup | Onion -- finely chopped |
| ⅓ | cup | Pecans -- chopped |
| 1 | cup | Long-grain rice |
| 2 | cups | Homemade chicken stock |
| ½ | teaspoon | Dried basil |
| Salt and freshly ground | ||
| Pepper -- to taste | ||
Directions
1. In a medium saucepan over medium heat, melt butter. Add onions and pecans and saute until pecans are toasted, about 5 minutes.
2. Add rice. Stir in stock and basil.
3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; let stand 5 minutes.
4. Toss rice gently with a fork and season to taste with salt and pepper.
Recipe By : the California Culinary Academy File