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PECAN RICE PILAF 8 Tbsp. butter or margarine, divided 1 c. chopped pecans 1/2 c. chopped onion 2 c. long grain rice 4 c. chicken broth, heated 1 tsp. salt 1/4 tsp. thyme 1/8 tsp. pepper 2 Tbsp. chopped parsley In large skillet melt 3 tablespoons butter; add pecans and saute 10 minutes or until lightly browned. Remove pecans, cover and set aside. In same skillet melt remaining butter, add onion and saute until tender. Add rice and stir thorough- ly, coat grains. Add chicken broth, salt, thyme and pepper. Cover and simmer 18 to 20 minutes until rice is tender and all liquid is absorbed (can be made ahead to this point). Cover and refrigerate up to 24 hours. To heat, add 3/4 cups water to cooked rice in skillet. Cover and heat 5 to 8 minutes until hot. Remove from heat, stir in nuts and parsley. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |