| Recipe Ingredients: |
| 1 tbsp |
Butter |
| 1 tbsp |
Olive Oil |
| 1 cup |
Chopped Mushrooms, baby bell or button |
| 1/2 cup |
Chopped Green Onion |
| 1 cup |
Basmati Brown Rice |
| 2 cups |
Chicken Broth |
| 3 to 4 tbsp |
Dry White Wine or more chicken broth or water |
| 1/4 tsp |
Salt |
| 1/2 cup |
Chopped Pecans, toasted* |
| |
Freshly Ground Black Pepper |
Cooking Directions: |
| 1. |
In a medium saucepan over medium-low heat, heat the butter and olive oil.
|
| 2. |
Add mushrooms and saut
|
| 3. |
Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed.
|
| 4. |
Add toasted pecans and freshly ground pepper. Stir and cook for another minute or two.
Serves 4 to 6.
|
| 5. |
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350
|
|
|
Brown Basmati Rice
Brown Basmati Rice is prized for its aromatic qualities, this unique rice fills your home with the fragrance of popping corn while it cooks. The delightful popcorn fragrance and flavor is natural to this aromatic rice.
Georgia Pecans (Raw, No Shell)
Just picked from the tree, we're not about to mince words over our pecans. At Nuts.com, we know our nuts, and these pecan halves are mammoth in size and taste. Pecan pie anyone?
|
