"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Brown Rice with Pecans Recipe

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This recipe for Brown Rice with Pecans, by , is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Beam
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
!/2 pound mushrooms, sliced
2 green onions, thinly sliced (white part only -- save green tops for garnish)
1 clove garlic, minced
1/2 cup butter
1 cup raw brown rice
1/4 tea. dried marjoram, crumbled
1/8 tea. fresh ground pepper
3 cups chicken stock
3 oz. chopped pecans (about 3/4 c.)
Whole pecans and sliced green onion tops for garnish

Directions:
Directions:
Preheat oven to 400
In a Dutch oven over direct heat saute mush. onions, and garlic in butter about 5 min. stirring frequently. Stir in rice and saute and additional 3 min. or until rice sizzles. Add marjoram, pepper, and chicken stock. Bring to a boil, cover, and place in the oven. Bake one hour or until liquid is absorbed. Before serving add chopped pecans and fluff with a fork until well combined. Garnish with pecans and onion tops.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Another great recipe for entertaining. Rice can be prepared in the afternoon and then reheated. Baby portabella mushrooms can be used in place of white ones -- more earthy flavor.

 

 

 

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