WILD RICE AND TOASTED PECAN PILAF
Serves 8
2 cups pecan halves, chopped or broken a
bit
4 Tbsp butter, melted
1 ˝ tsp dried thyme, crumbled
˝ tsp salt
1 large onion in 1 Tbsp butter
1 yellow bell pepper, seeds removed and chopped
2 ˝ cups wild rice and brown rice (equal
parts or just wild rice), rinsed well in several changes of
water and drained
4 ˝ cups chicken broth
salt and pepper to taste
Preheat oven to 375 degrees. Mix pecans,
butter, thyme and salt. Place in baking pan and toast in oven
for 10 minutes or until crisp and fragrant. In pot, sauté
onion and bell pepper in butter over low heat for 5 minutes.
Add rice, stirring constantly, for about 1 minute. Add broth
and bring to boil. Reduce heat and cover. Cook until rice
is tender and broth has been absorbed (usually over an hour).
Add pecans and serve. Enjoy
