August 08, 2016
Dinner, Casseroles, Side Dishes,
Nuts/Seeds, Pecan, Rice, Brown Rice, Vegetables, Mushrooms, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Dutch Oven, Oven Bake, Gluten-Free, No Eggs, Make it from scratch more
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"Special side for a holiday or special dinner."
Saute mushrooms, sliced green onions and garlic in melted butter in a Dutch oven until the vegetables are tender. Add rice; cook over medium heat for 3 minutes, stirring constantly.
Add salt and the next 3 ingredients; stir well. Add broth, water, and chopped pecans; bring to a boil. Remove from heat.
Cover and bake at 325° for 1 hour and 20 minutes or until the rice is tender and the liquid is absorbed.
Garnish, if desired.
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We love brown rice and I should make it more often. Loved the addition of the mushrooms and pecans. I opted to cook the rice on top of the stove and it worked quite well.