Holiday Pecan-Rice Pilaf

Author: Heather Leno
Yield: 12 servings, 2/3 cup each Total Prep Time: 15-20 minutes Cook Time: 45-50 minutes
Ingredients:

1 3/4 cup Basmati brown rice – please do not substitute other kinds of rice

2 teas chicken-style seasoning

 

broth or water for sautéing

1 1/2 cup minced onion

1 cup julienned carrots

1/2 cup raisins or dried cranberries

1 teas minced garlic

 

2 cups frozen petite peas

1/2 teas dried basil

1 teas salt

1/4 teas garlic powder, this is in addition to the minced garlic

 

3/4 – 1 cup pecan halves or large walnut pieces – I prefer to break the pecans into quarters
Instructions:
  1. Combine rice, chicken-style seasoning and water. Bring to a boil, cover, reduce heat and simmer approximately 40 minutes or until all water is absorbed.  Fluff with fork and set aside.
  2. While the rice is cooking, roast nuts in a 300 degree oven for 10-12 minutes—check often!
  3. Sauté onions, carrots, raisins (or cranberries) and garlic 5-7 minutes, just until they are slightly tender, do not overcook.
  4. Add the peas, basil, garlic powder and salt to the sauté and cook 2-3 additional minutes.
  5. Stir in the rice, and heat through.
  6. Add the nuts and plate.
Notes: