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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My sister gave me this recipe some yrs ago. She serves it often for company. Ingredients:
2 cups chicken broth |
1 cup rice, not instant |
3 tablespoons margarine |
1/2 cup coarse chopped pecans |
4 scallions, chopped |
1 cup sliced fresh mushrooms |
1/2 red pepper, diced |
1 cup baby peas, frozen |
1 teaspoon orange extract |
2 teaspoons sherry extract |
1 teaspoon garlic powder |
Directions:
1. In pan, bring chicken broth to a boil.
2. Stir in rice, reduce heat to simmer and cook 20 minutes.
3. While rice is cooking, melt margarine in pan.
4. Add pecans and toss for 2 minutes.
5. Add scallions, mushrooms and pepper.
6. Saute 3 minutes.
7. Add cooked rice along with remaining ingredients.
8. Toss to blend and serve.
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