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
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.
We can't have Christmas or Thanksgiving without these noodles. They are a must have at our table. They are not like any noodle you've ever eaten. They are thick, chewy and tasty. Gotta also try the homemade dumplings!