Title: Baked Herb Rice with Pecans
Categories: Casserole
Yield: 4 Servings

6 tb Butter
1 c Sliced fresh mushrooms
1/2 c Chopped shallots
1 c Long grain rice
1/2 c Chopped pecans; toasted
1 1/4 c Broth
1 1/4 c Water
Salt & freshly ground pepper
-to taste
1 tb Worcestershire sauce
1 ts Dried thyme
1 ts Dried rosemary
2 oz Pimentos; chopped & drained
2 tb Chopped fresh parsley
Tabasco to taste
2 Bay leaves
Chopped; toasted pecans

Date: Sun, 25 Feb 1996 22:41:09 -0500

From: "Vernon E. Phipps Jr."

Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute
mushrooms and shallots until tender. Add rice and pecans and stir until
coated with butter. Add remaining ingredients and bring to rolling boil.
Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay
leaves; garnish with pecans and serve hot. 4-6 servings.

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