Pecan Rice Pilaf
Ingredients
- 1 cup pecans chopped
- 5 tbs. butter divided
- 1 small onion chopped
- 2 cups long-grain white rice uncooked
- 1 carton chicken broth (32 oz)
- 3 tbs. parsley minced, fresh, divided
- 1/2 tsp salt
- 1/4 tsp thyme dried
- 1/8 tsp black pepper
- 1 cup carrots shredded
Instructions
- In a large saucepan, sauté pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
- In the same pan, sauté onion in remaining butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Add carrots; simmer 3-5 minutes longer or until rice is tender. Stir in toasted pecans and remaining parsley. Fluff with a fork. Yield: 9 servings.
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