This is a great recipe! Lots of great flavors going on. It's a keeper!!
hugs,
peg
Pecan Rice Pilaf
1/4 cup pecans
1 TB butter
1-1/2 tsp. olive oil
1 small onion, finely chopped
3/4 cup long grain white rice
1 can (14 oz.) low sodium chicken or vegetable broth
1/4 tsp. salt
1/8 tsp. ground black pepper
2/3 cup frozen peas, thawed
In a medium skillet, toast the pecans over medium low heat, shaking the pan, until toasted,
about 3 minutes. Transfer to a cutting board and let cool. Chop the pecans and set aside.
In the same skillet, heat the butter and oil over medium heat. Add the onion and cook, stirring,
until softened, about 5 minutes.
Add the rice and cook, stirring, 3 minutes. Stir in the broth, salt and pepper and bring to a boil.
Reduce the heat to low, cover and cook until the rice is tender, 15 to 20 minutes.
Stir in the peas and pecans; cover and let stand 5 minutes.
Serves: 2.
Recipe source: 1Recipes_galore2007 yahoogroup, submitted by joaniegrow
hugs,
peg
Pecan Rice Pilaf
1/4 cup pecans
1 TB butter
1-1/2 tsp. olive oil
1 small onion, finely chopped
3/4 cup long grain white rice
1 can (14 oz.) low sodium chicken or vegetable broth
1/4 tsp. salt
1/8 tsp. ground black pepper
2/3 cup frozen peas, thawed
In a medium skillet, toast the pecans over medium low heat, shaking the pan, until toasted,
about 3 minutes. Transfer to a cutting board and let cool. Chop the pecans and set aside.
In the same skillet, heat the butter and oil over medium heat. Add the onion and cook, stirring,
until softened, about 5 minutes.
Add the rice and cook, stirring, 3 minutes. Stir in the broth, salt and pepper and bring to a boil.
Reduce the heat to low, cover and cook until the rice is tender, 15 to 20 minutes.
Stir in the peas and pecans; cover and let stand 5 minutes.
Serves: 2.
Recipe source: 1Recipes_galore2007 yahoogroup, submitted by joaniegrow