Pecan Rice

gailanng's Note:

A splash of sherry adds sophistication; toasted pecans add crunch. The recipe is structured with make-ahead directions.

• Total Time: 37 mins
• Prep Time: 15 mins
• Cook Time: 22 mins

Ingredients:

Servings: 8

• 1 (14 1/2 ounce) can chicken broth
• 1 tablespoon dry sherry
• additional water
• 1 cup uncooked long-grain rice, rinsed
• 2 tablespoons margarine or 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• 1 teaspoon minced garlic
• 1/2 cup coarsely chopped pecans, toasted
• 1 tablespoon grated orange zest

Directions:

1. In medium saucepan, combine chicken broth, sherry and enough water to equal 2 cups total liquid; bring to a boil.
2. Stir in rice; reduce heat to simmer. Cook, covered, until tender (15-20 minutes). Drain any remaining liquid.
3. Melt margarine; in small skillet, saute mushrooms, onions and garlic until tender (about 3 minutes). Combine with rice. Place in microwavable casserole. Refrigerate, covered.
4. To Serve: Microwave (HIGH) until heated through (6-7 minutes), stirring twice. Stir in pecans and orange zest.

Reviews

[UmmBinat]

I made this alcohol free and it was so tasty. I used homemade lamb broth because that is what I had on hand, freshly squeezed orange juice in place of the dry sherry, rinsed and soaked white Basmati rice, sweet butter (unsalted), fresh button and fresh portobello mushrooms, plus the rest of the ingredients. I did forget to toast the pecans but I guess it would make it even better. I don't use a microwave but we ate it right away. I may make this again with the fresh orange juice substitute.