Texmati rice and pecans are two of Texas' top crops, so this dish is a natural!
Serves: 4
Prep.Time: 20 minutes
2 tablespoons unsalted butter
1/2 cup finely chopped pecans
1 cup Texmati brown rice
2 1/4 cups unsalted chicken or beef stock
1 teaspoon Worcestershire sauce
Salt to taste
6 green onions -- sliced thin
Melt butter in a heavy saucepan over medium heat; add pecans and saute 2 minutes. Stir in rice, coating with the butter; saute 2 minutes. Add stock, Worcestershire sauce and salt; bring to a boil. Reduce heat to simmer, cover rice and cook 45-50 minutes or until liquid is absorbed. Open pan just long enought o sprinkle in onions. Cover pan again and allow rice to steam a few more minutes. Serve hot.
NOTE: To prepare with Texmati white rice, cook only about 15-20 minutes.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved