Baked Herb Rice With Pecans |
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| Course : |
Rice |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
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Ingredients:
| 6 |
tablespoons |
butter |
| 1 |
cup |
sliced fresh mushrooms |
| 1/2 |
cup |
chopped shallots |
| 1 |
cup |
long grain rice |
| 1/2 |
cup |
chopped pecans -- toasted |
| 1 1/4 |
cups |
broth |
| 1 1/4 |
cups |
water |
| 1 |
teaspoon |
salt and freshly ground pepper to taste |
| 1 |
tablespoon |
worcestershire sauce |
| 1 |
teaspoon |
dried thyme |
| 1 |
teaspoon |
dried rosemary |
| 2 |
ounces |
pimentos -- chopped and drained |
| 2 |
tablespoons |
chopped -- fresh parsley |
| 1 |
teaspoon |
tabasco to taste |
| 2 |
pieces |
bay leaves |
| 1 |
Cup |
toasted pecans -- chopped (garnish) |
|
| |
Preparation:
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. |
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Nutritional Information:
1102 Calories (kcal); 110g Total Fat; (85% calories from fat); 9g Protein; 32g Carbohydrate; 186mg Cholesterol; 873mg Sodium |