Tuesday, March 29, 2011

Toasted Pecan Rice

I've really been wanting to add a little spunk to a side of rice for a while, Plain rice just isn't cutting it any longer.  And this Spunked Up Rice is good!

Preheat oven to 400.

Servings: 3
To adjust the serving size go by the directions on your rice.

2 Tablespoons Butter
1/2 cup Chopped Pecans
2 cups Chicken Broth
1 cup Rice

Melt butter in a small sauce pan.

 Dump chopped pecans in butter and stir around.  
 Then spread over a lined cookie sheet and bake for just a few minutes, you will begin to smell the nutty aroma... this means they are done.
 Dump onto a few paper towels to cool.

Prepare rice as directed on rice packaging using the same small sauce pan without rinsing.

When the rice is cooked mix in the toasted pecans and serve with this "Gourmet" Salmon.

No comments: