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Rice and Pecan Casserole

Rice and Pecan Casserole

Rice and Pecan Casserole


1 Lb. mushrooms, sliced

4 Green onions, sliced

1 Clove garlic, minced

1 Cup unsalted sweet butter

2 Cups uncooked brown rice

1/2 Teaspoon dried thyme

1 Teaspoon turmeric

1 Teaspoon salt

1/4 Teaspoon freshly ground pepper

1 1/2 Cups pecans, chopped

6 Cups beef stock or broth

Whole pecans

Green onions, tops only, sliced


Heat oven to 400’F. Sauté mushrooms, onions and garlic in large Dutch oven until onions are golden, 5 to 7 minutes. Stir in rice; cook, stirring with a fork, until rice is hot, about 3 minutes. Add thyme, turmeric, salt and pepper. Stir in chopped pecans. Pour in stock. Heat to boiling.

Bake until liquid is absorbed and rice is tender, about 1 hour 20 minutes. Adjust seasonings; garnish with whole pecans and onion slices.

Tip: 3 cans 10 3/4 oz. each condensed beef broth can be substituted mixed with 2 1/4 water.



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