ezRecipe-Zee: Cooking Recipe: How to make Wild Rice And Toasted Pecan Pilaf

Wild Rice And Toasted Pecan Pilaf

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Rice / Grains, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

1     cup           pecan halves
2     tablespoons   unsalted butter
3/4   teaspoon      dried thyme
1/4   teaspoon      salt
1     large         onion
                    and sliced thin lengthwise
1                   yellow bell pepper
1/4   cup           olive oil
2 1/2 cups          wild rice - (abt 1 lb)
                    several changes of water and drained
4 1/2 cups          chicken broth

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 375 degrees. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
In a flameproof casserole cook the onion and the bell pepper in the oil over moderately-low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl.
Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil.
Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
This recipe yields 8 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9217) - from the TV FOOD NETWORK