Basmati Rice Pilaf With Toasted Pecans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve this pilaf with skewered chicken kabobs and a sliced cucumber salad. Ingredients:
2 garlic cloves, minced |
2 teaspoons olive oil |
1 cup basmati rice |
2 teaspoons instant chicken bouillon granules |
2 teaspoons lemon zest |
4 ounces cremini mushrooms, sliced |
4 green onions, thinly sliced |
1/4 cup red pepper, chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons pecans, toasted and chopped |
6 lemon slices |
Directions:
1. Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
2. Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
3. Stir in toasted pecans.
4. Garnish with lemon slices.
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