Cook Time: 50 minutes
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 onion, chopped w/some green
- 1 1/2 cups toasted pecans
- salt and pepper, to taste
Preparation:
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. Set aside, remove from heat 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.
Serves 4.
More Rice Recipes
Wild Rice Pilaf
Spanish Rice with Ground Beef
Spanish Rice with Chicken
Savannah Red Rice Recipe
Spanish Rice Recipe
Red Rice Recipe
Spanish Rice II
Rice with Curry and Peas
Cheddar Rice Bake
Rice Pilau Recipes (several)
Spanish Pork Chop and Rice Casserole
Baked Dirty Rice Recipe
Brown Rice With Mushrooms
Brown Rice Casserole
Brown Rice with Onions and Pecans
Brown Rice with Onion and Bell Pepper
Brown Rice with Toasted Pecans
Brown Rice Pilaf
Curried Rice and Lentils
Lentils and Rice
Stuffed Peppers with Rice
Rice Recipes
Jambalaya Recipes
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
