Have you ever had a moment when you couldn’t find one of your favorite recipes? Oh my goodness, that just happened to me a bit ago, and I was convinced I had lost it forever … weeks went by, then just the other day I found it while cleaning out and moving some cookbooks from one area to another
(thanks to my husband painting our kitchen) … there it was, written down on a piece of note paper tucked inside another cookbook. Whew! So glad I found this one! It’s a great rice dish and makes a wonderful accompaniment for pork, poultry, beef or fish.
1/2 lb. butter (2 sticks)
4 green onions, chopped
1 lb. mushrooms, sliced
2 cloves garlic, minced (or use minced garlic in a jar)
2 cups brown or long-grained white rice
1/2 tsp. thyme
1/4 tsp. turmeric
1/8 tsp course-ground black pepper (or more to taste)
1 1/2 cups chopped pecans (I use Schermer’s)
5 cups chicken stock (make your own)
Preheat oven to 400. Melt butter in large frying pan and saute onions and mushrooms until golden. Add garlic and then rice, stirring frequently until rice is golden. Mix in seasonings and pecans. Turn into a 3 quart casserole dish sprayed with cooking spray or lightly oiled. Pour stock over rice; cover and bake 1 hour and 20 minutes or until liquid is absorbed. Fluff rice with a fork and a bit of butter; let sit 10 minutes covered before serving.
Yield: 8 servings
Cook’s note – recipe is easily divided in half, but also remember to reduce cooking time to approximately 35-45 minutes.
Don’t have time to make it the long way? Here’s a quick way to make it and still achieve great taste and flavor.
Combine 2 cups rice, 4 tbls. butter (cut into pieces), 4 cups chicken stock, thyme, turmeric, and pepper in a rice steamer. Cook according to recommended time on your model. Meanwhile, melt 4 tbls. butter in a fry pan. Add onions and saute several minutes; add mushrooms and continue to saute until onions and mushrooms have browned slightly. Toss in garlic and cook a few more minutes until well incorporated. Lastly stir in chopped pecans and cook just until slightly roasted. Remove fry pan from heat and stir mixture into steamed cooked rice; fluff with fork. Serve immediately.