Glazed Carrot-Pecan Long-Grain and Wild Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe uses orange liqueur to saute the carrots along with brown sugar and allspice - sounds really good! The carrots are incorporated into long-grain and wild rice with a sprinkling of pecans on top. Sounds like a great dish for company or a holiday family dinner. Ingredients:
4 1/2 cups water |
4 tablespoons butter |
2 (6 ounce) packages long grain and wild rice blend |
1/2 cup orange-flavored liqueur |
1 tablespoon brown sugar |
1/8 teaspoon allspice |
6 medium carrots, cut into julienne strips (about 2 cups) |
1/2 cup pecan pieces, toasted |
Directions:
1. Combine water, 2 tablespoons butter, rice and contents of seasoning packets in a large saucepan, bring to a boil, cover tightly. Simmer until all liquid is absorbed, about 25 mnutes.
2. Melt remaining butter in a 10-inch skillet. Off heat, stir in liqueur and then add brown sugar, allspice and carrots. Cook, uncovered over medium heat, stirring frequently, until carrots are crisp-tender, about 5-7 minutes.
3. Stir carrots gently into hot cooked rice. Sprinkle with pecans.
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