Glazed Carrot-Pecan Long-Grain and Wild Rice

This recipe uses orange liqueur to saute the carrots along with brown sugar and allspice - sounds really good! The carrots are incorporated into long-grain and wild rice with a sprinkling of pecans on top. Sounds like a great dish for company or a holiday family dinner.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 4 1⁄2 cups water
• 4  tablespoons butter
• 2 (6 ounce) packages  long grain and wild rice blend
• 1⁄2 cup  orange-flavored liqueur
• 1  tablespoon brown sugar
• 1⁄8 teaspoon allspice
• 6  medium carrots, cut into julienne strips (about 2 cups)
• 1⁄2 cup pecan pieces, toasted

Directions

1. Combine water, 2 tablespoons butter, rice and contents of seasoning packets in a large saucepan, bring to a boil, cover tightly. Simmer until all liquid is absorbed, about 25 mnutes.
2. Melt remaining butter in a 10-inch skillet. Off heat, stir in liqueur and then add brown sugar, allspice and carrots. Cook, uncovered over medium heat, stirring frequently, until carrots are crisp-tender, about 5-7 minutes.
3. Stir carrots gently into hot cooked rice. Sprinkle with pecans.