Baked Herb Rice with Pecans
- 6 tb Butter
- 1 c Sliced fresh mushrooms
- 1/2 c Chopped shallots
- 1 c Long grain rice
- 1/2 c Chopped pecans; toasted
- 1 1/4 c Broth
- 1 1/4 c Water
- Salt & freshly ground pepper
- -to taste
- 1 tb Worcestershire sauce
- 1 ts Dried thyme
- 1 ts Dried rosemary
- 2 oz Pimentos; chopped & drained
- 2 tb Chopped fresh parsley
- Tabasco to taste
- 2 Bay leaves
- Chopped; toasted pecans
Date: Sun, 25 Feb 1996 22:41:09 -0500
From: "Vernon E. Phipps Jr."
Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute
mushrooms and shallots until tender. Add rice and pecans and stir until
coated with butter. Add remaining ingredients and bring to rolling boil.
Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay
leaves; garnish with pecans and serve hot. 4-6 servings.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
From: "Vernon E. Phipps Jr."
Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute
mushrooms and shallots until tender. Add rice and pecans and stir until
coated with butter. Add remaining ingredients and bring to rolling boil.
Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay
leaves; garnish with pecans and serve hot. 4-6 servings.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
