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1 c. chopped pecans
4-5 Tbsp. butter
3 c. cooked white rice

In a large skillet, saute pecans in 2 Tbsp. butter for about 5
minutes. Stir frequently and watch the pecans because they can
burn easily. Remove pecans from pan. Put remaining butter in pan
along with cooked rice and heat until warm. Return pecans to pan
and stir.

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