Pecan Rice
- Ready In:
- 37mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can chicken broth
- 1 tablespoon dry sherry
- additional water
- 1 cup uncooked long-grain rice, rinsed
- 2 tablespoons margarine or 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1⁄2 cup sliced green onion
- 1 teaspoon minced garlic
- 1⁄2 cup coarsely chopped pecans, toasted
- 1 tablespoon grated orange zest
directions
- In medium saucepan, combine chicken broth, sherry and enough water to equal 2 cups total liquid; bring to a boil.
- Stir in rice; reduce heat to simmer. Cook, covered, until tender (15-20 minutes). Drain any remaining liquid.
- Melt margarine; in small skillet, saute mushrooms, onions and garlic until tender (about 3 minutes). Combine with rice. Place in microwavable casserole. Refrigerate, covered.
- To Serve: Microwave (HIGH) until heated through (6-7 minutes), stirring twice. Stir in pecans and orange zest.
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Reviews
-
I made this alcohol free and it was so tasty. I used homemade lamb broth because that is what I had on hand, freshly squeezed orange juice in place of the dry sherry, rinsed and soaked white Basmati rice, sweet butter (unsalted), fresh button and fresh portobello mushrooms, plus the rest of the ingredients. I did forget to toast the pecans but I guess it would make it even better. I don't use a microwave but we ate it right away. I may make this again with the fresh orange juice substitute.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!