Pecan Rice
Serves 4
Published in: The Glory of Southern Cooking
2 Tbsp butter
1small onion -- minced
3 Tbsp finely chopped fresh parsley leaves
2 Tbsp finely chopped pimentos
Salt and freshly ground pepper -- to taste
1 cup raw long-grain rice
2 cup chicken broth
1/4 cup crushed toasted pecans
In a saucepan, melt the butter over moderate heat, add the onion, and stir
till golden brown, about 8 minutes. Add parsley, pimentos and salt and
pepper and stir well. Add rice and stir till just glistening, about 2
minutes. Add chicken broth, bring to a boil, reduce heat to low, cover and
simmer till all the liquid is absorbed and the rice is tender, 15 to 20
minutes. Remove from the heat and let stand, covered, about 10 minutes.
Add the pecans, fluff well with a fork, and serve hot.
Exported from A Cook's Books -- Recipe management for Macintosh
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