Ingredients
- 1 pound fresh mushrooms, sliced
- 4 green onions, sliced
- 1 clove garlic, minced
- 1/2 cup unsalted butter (melted)
- 2 cups dry brown rice (long grain rice)
- 1 teaspoon salt
- 1/2 teaspoon dried whole thyme
- 1/4 teaspoon freshly ground pepper
- 3 cans (10 1/2 ounce) beef broth (undiluted)
- 2 1/4 cups water
- 1 1/2 cups pecans, chopped
- Garnish
- Whole pecans
- Sliced green onion tops
How to Make
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Step 1: 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.
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Step 2: Add salt and the next 3 ingredients; stir well. Add broth, water, and chopped pecans; bring to a boil. Remove from heat.
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Step 3: Cover and bake at 325° for 1 hour and 20 minutes or until the rice is tender and the liquid is absorbed.
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Step 4: Garnish, if desired.
We hope you enjoy this recipe!
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