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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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A splash of sherry adds sophistication; toasted pecans add crunch. The recipe is structured with make-ahead directions. Ingredients:
1 (14 1/2 ounce) can chicken broth |
1 tablespoon dry sherry |
additional water |
1 cup uncooked long-grain rice, rinsed |
2 tablespoons margarine or 2 tablespoons butter |
1 cup sliced fresh mushrooms |
1/2 cup sliced green onion |
1 teaspoon minced garlic |
1/2 cup coarsely chopped pecans, toasted |
1 tablespoon grated orange zest |
Directions:
1. In medium saucepan, combine chicken broth, sherry and enough water to equal 2 cups total liquid; bring to a boil.
2. Stir in rice; reduce heat to simmer. Cook, covered, until tender (15-20 minutes). Drain any remaining liquid.
3. Melt margarine; in small skillet, saute mushrooms, onions and garlic until tender (about 3 minutes). Combine with rice. Place in microwavable casserole. Refrigerate, covered.
4. To Serve: Microwave (HIGH) until heated through (6-7 minutes), stirring twice. Stir in pecans and orange zest.
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