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8 Tbsp. butter or margarine,
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.

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