| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine |
| 2/3 |
c |
Onion — finely chopped |
| 1/3 |
c |
Pecans — chopped |
| 1 |
c |
Long-grain rice |
| 2 |
c |
Homemade chicken stock |
| 1/2 |
ts |
Dried basil |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
INSTRUCTIONS
1. In a medium saucepan over medium heat, melt butter. Add onions and
pecans and saute until pecans are toasted, about 5 minutes.
2. Add rice. Stir in stock and basil.
3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from
heat; let stand 5 minutes.
4. Toss rice gently with a fork and season to taste with salt and pepper.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”