August 27, 2009

Toasted Pecan Rice (Linda Cicero's Cook's Corner, 8/27/09, Miami Herald)

• 3 tablespoons butter

• 1 medium yellow onion, chopped

• ½ bell pepper, chopped

• 2 celery ribs, chopped

• 1 or 2 garlic cloves, minced

• 1 cup uncooked rice (white or brown)

• 4 cups beef, chicken or vegetable broth

• 1 bay leaf

• ½ cup minced parsley

• ½ cup chopped green onion

• Salt and pepper to taste

• 1 cup pecans, freshly toasted

Heat butter in a 1 ½-quart saucepan over medium heat. Sauté yellow onion, bell pepper and celery 5 minutes. Turn heat to high, stir in garlic and cook until fragrant and lightly browned, about 2 minutes. Stir in rice, broth and bay leaf; bring to a boil. Reduce heat and simmer, covered, until rice is tender, 20 to 25 minutes for white, 35 to 40 minutes for brown. Stir in parsley, green onion and pecans.

Posted by Orrin Judd at August 27, 2009 12:00 AM
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