Pecan Rice

  One of the recipes I like from the Byerly’s cookbook is for Pecan Rice. I have fixed rice with Pecans before, but this recipe takes it a little over the top with Sherry in the cooking liquid. Gives a great taste to the rice. Also toasting the pecans will give them a good flavor. This time I used fresh mushrooms, but if you do not have them available the canned or dry will work.

   I do recommend that you use the Sherry if possible. The small amount is enough to give it flavor and the alcohol will cook out in the cooking time for the rice.
  Served it with rotisserie chicken from the store and this made a very simple, quick to get meal. The recipe recommends serving it with Cornish game hens or other poultry.

Pecan Rice

1 (14 ½ ounce can chicken broth 

1 tablespoon dry sherry

Water to make 2 cups

1 cup uncooked long grain rice

2 tablespoons butter

1 cup sliced fresh mushrooms

½ cup sliced green onions

1 teaspoon minced garlic

½ cup coarsely chopped toasted pecans

1 tablespoon grated orange zest

  In medium saucepan, combine chicken broth, sherry and enough water to equal 2 cups total liquid; bring to a boil. Stir in rice, reduce heat to simmer.

Cook covered until tender (15 to 20 minutes). Drain any remaining liquid. In small skillet while rice is cooking, melt butter; saute mushrooms, green onions and garlic until tender (about 3 minutes). Combine with rice. At this point you can cover dish and refrigerate it till you are ready to eat. Heat in microwave until heated through (6 to 7 minutes), stirring twice. Stir in pecans and orange peel. 

  To serve at once, stir in pecans and orange peel at the last. This makes 8 (½ cup) servings. It reheats and freezes well so you can make the entire recipe and still use it for a smaller family.