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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Brown Rice with Pecans Recipe

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This recipe for Brown Rice with Pecans is from The Great Upstate Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º
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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