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Nutty Rice Pilaf Recipe

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This recipe for Nutty Rice Pilaf, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Goode
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
•3 cups brown rice
•2 cups beef broth (or use 2 cans) and additional water to make 6 cups
•1 tablespoon Worcestershire sauce
•1 tablespoon butter or vegetable oil
•4 ribs celery, chopped
•1 medium onion, chopped
•2 green onions, chopped w/some green
•1 1/2 cups toasted pecans
•salt and pepper, to taste

Directions:
Directions:
Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.

In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Remove from heat and set aside until rice is cooked.

When rice is done, add celery, onions, and pecans. Mix well. Add additional butter or margarine if necessary. Taste and add salt and pepper as necessary.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
I make rice pilaf with all types of rice and all types of nuts for variety...even pine nuts. Additionally, I sometimes add mushrooms or herbs from the garden such as sautιed rosemary or cilantro (add fresh).

 

 

 

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