Nutty Herbed Rice Pilaf Recipe
Ingredients
| Pecans | 1/2 Cup (16 tbs) | |
| Chopped onion | 1 Cup (16 tbs), frozen | |
| 2 tablespoons unsalted butter or olive oil | ||
| 1 1/2 cups long-grain white rice | ||
| Sodium chicken broth | 1 Can (10oz) | |
| Dried thyme | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Frozen green peas | 1 Cup (16 tbs), thawed | |
| Salt | To Taste | |
Directions
1. Roast nuts in a heavy medium saucepan over medium heat, stirring, until toasted, about 4 minutes. Let cool, then chop.
2. Cook onion in butter in same saucepan over medium heat, stirring, until softened, about 5 minutes. Add rice and stir 1 minute.
3. Stir in broth, 2 cups water, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce heat to low, cover and cook until rice is tender, 15 to 20 minutes.
4. Stir in peas and nuts, cover, and let stand 5 minutes.
2. Cook onion in butter in same saucepan over medium heat, stirring, until softened, about 5 minutes. Add rice and stir 1 minute.
3. Stir in broth, 2 cups water, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce heat to low, cover and cook until rice is tender, 15 to 20 minutes.
4. Stir in peas and nuts, cover, and let stand 5 minutes.
Chef
