2 1/2 pints chicken stock, hot
1 teaspoon salt
1 pint brown rice
3 green onions
4 ounces butter
1 cup Spiced Pecans (recipe follows)
Servings: 10
1. Bring the stock to a boil. Add the salt and rice. Return to a boil, cover, reduce to a simmer and cook until the rice is tender, approximately 50 to 60 minutes.
2. Thinly slice the green onions on the diagonal. Then quickly sauté them in the butter. Add the green onions to the rice. Chop the Spiced Pecans and add them to the rice mixture. Stir to combine and hold for service.
1 teaspoon salt
1 pint brown rice
3 green onions
4 ounces butter
1 cup Spiced Pecans (recipe follows)
Servings: 10
1. Bring the stock to a boil. Add the salt and rice. Return to a boil, cover, reduce to a simmer and cook until the rice is tender, approximately 50 to 60 minutes.
2. Thinly slice the green onions on the diagonal. Then quickly sauté them in the butter. Add the green onions to the rice. Chop the Spiced Pecans and add them to the rice mixture. Stir to combine and hold for service.
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