We have another great recipe called Pecan Pilaf. My mom made this for Thanksgiving; it tastes very, very yummy.
A wonderful treat made from the favorite southern nut–pecans. Delicious as a side dish with pan-broiled chicken breast or fish fillet. Great as a left-overs.
·1/2 Cup Butter (or Margarine)
·1 Cup Pecans, chopped
·1/2 Cup Onion, chopped
·2 Cups Brown Rice, uncooked
·2-1/4 Cups Canned Chicken Broth
·2-1/4 Cups Water
·2 Tsp. Fresh Oregano, chopped
·2 Tsp. Fresh Rosemary, chopped
·1/4 Freshly Ground Pepper
·3 Tbsp Fresh Parsley, chopped
·1 Cup Carrots, grated
Melt 3 Tbsp. Butter in a large skillet. Add pecans and sauté 2-3 minu or until lightly browned. Transfer pecans to small bowl. Cover & Set aside.
Melt remaining butter. Add onion & sauté 5 min or until tender. Add rice & stir 2 min or until evely coated.
Bring water, broth, salt, & herbs to a boil in a saucepan. Add m ixture to rice. Cover, reduce heat to low & simmer 20 min or until liquid is absorbed. Add pecans & carrots. Fluff with a fork & serve.
Submitted by: Gloria