Basmati Rice Pilaf With Toasted Pecans
- Ready In:
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup basmati rice
- 2 teaspoons instant chicken bouillon granules
- 2 teaspoons lemon zest
- 4 ounces cremini mushrooms, sliced
- 4 green onions, thinly sliced
- 1⁄4 cup red pepper, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons pecans, toasted and chopped
- 6 lemon slices
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.
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I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com