TEXAS PECAN RICE

Texas Pecan Rice image

For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. -Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Time 1h30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, cubed
1-1/2 cups sliced fresh mushrooms
3 green onions, sliced
2 cups uncooked long grain brown rice
1 garlic clove, minced
1-1/2 cups chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground cumin
3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted
2-1/4 cups water
5 bacon strips, cooked and crumbled
Toasted pecan halves, optional

Steps:

Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

Nutrition Facts : Calories 372 calories, Fat 24g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.