Pecan Rice

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

• Ready In: 37 mins
• Serves: 4

Ingredients

• 1 (14 1/2ounce) 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.