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.