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Baked Herb Rice with Pecans




Source of Recipe


From "Delicious Decisions". The Junior League of San Diego, CA.


List of Ingredients




1 cup sliced mushrooms
1/2 cup chopped shallots
1/4 cup plus 2 Tblsp. butter, melted
1 cup uncooked long-grain rice
1/2 cup chopped pecans, toasted
1-1/4 cups canned undiluted chicken broth
1-1/4 cups water
1 (2 oz.) jar diced pimiento, drained
2 Tblsp. chopped fresh parsley
1 Tblsp. Worcestershire sauce
1 tsp. dried whole thyme
1 tsp. dried whole rosemary
2 bay leaves
Hot sauce to taste
Salt and freshly ground black pepper
Additional chopped toasted pecans


Recipe



Sauté mushrooms and shallots in butter in a large Dutch oven until tender. Add rice and 1/2 cup pecans; stir well. Add chicken broth and remaining ingredients except additional pecans; bring to a boil. Remove from heat; cover and bake at 350° F. for 45 minutes to 1 hour or until rice is tender and liquid is absorbed. Remove and discard bay leaves before serving. Garnish with additional toasted pecans. Yield: 6 to 8 servings.