Recipe By :
Serving Size : 14
Preparation Time: 0:00
Categories : Vegetables
1/2 cup butter
1 cup pecans
1/2 cup onion — chopped
2 cups long-gain rice, uncooked
2 cups canned chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme — crumbled
1/8 teaspoon rosemary
1/8 teaspoon pepper — freshly ground
3 tablespoons fresh parsley — chopped
1 cup carrots — grated
Melt 3 tbls. butter in a large skillet over medium-high heat. Add pecans, and saute 2-3 minutes or until lightly browned. With a slotted spoon, transfer pecans to a small bowl. Cover and set aside.
Melt remaining butter in the same skillet. Add onion,and saute 5 minutes or until tender. Add rice, and stir 2 minutes or until evenly coated.
Meanwhile, bring broth, water, salt, thyme, rosemary, pepper and 2 tbls. parsley to a boil in a saucepan over medium-high heat. Add mixture to rice. Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed. Add pecans, carrots and remaining parsley. Fluff with a fork and serve.
Per Serving (excluding unknown items): 116 Calories; 12g Fat (87.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
NOTES: From Carol’s Best of the Best from South Carolina Cookbook