Pecan Pilaf

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 ·Teaspoon Salt ·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.

Enjoy!

Submitted by: Gloria