Onion and Pecan Rice

Cook’s Notes: You could easily cut this recipe in half to yield 2 cups cooked rice. We were motivated to use all of a box of organic mushroom broth bought on sale.

1/2 cup chopped pecans
1 Tablespoon butter
4 cups (1 quart) mushroom broth
2 cups uncooked white rice
1 Tablespoon olive oil
1.5 cups diced onion

Toast pecans in the microwave: Place pecans and butter in a glass pie pan. Heat on High one minute at a time, stirring after every minute, until pecan pieces are brown (about 4 minutes total). Be careful not to burn the pecans.

Mix broth and rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and broth is absorbed.

While the rice cooks, sauté the onions: In medium skillet, melt butter over medium-high heat. Add onions and cook until butter is absorbed and onions are translucent and soft, at least 20 minutes.

Fold onions and pecans into the cooked rice. Add salt and pepper to taste. Serves 12 to 16.

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