Rice & Pecan Casserole
Created by breezermom on August 8, 2016
- Servings: 12-14
- Prep Time: 15m
- Cook Time: 100m
- Recipe #24632
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
-
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.
Nutritional Facts
- Serving Size: 1 (170.6 g)
- Calories 327.4
- Total Fat - 24.8 g
- Saturated Fat - 6.4 g
- Cholesterol - 20.3 mg
- Sodium - 663.6 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 4.8 g
- Sugars - 2.6 g
- Protein - 4.2 g
- Calcium - 52.6 mg
- Iron - 1.2 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.3 mg