Mushroom-Basmati Pilaf With Toasted Pecans
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:09pm

Ingredients




2 cloves garlic, minced
2 teaspoons olive oil
2 1/2 cups reduced-sodium vegetable or chicken broth
1 cup uncooked brown basmati rice
1 1/2 cups sliced Cremini mushrooms (4 ounces)
1/2 cup thinly sliced green onions
1/4 cup chopped red sweet pepper
2 teaspoons finely-shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pecans, toasted

Preparation

1 In a medium saucepan, cook garlic in hot oil for 30 seconds. Add the broth and rice. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes. 2 Stir in mushrooms, green onions, sweet pepper, lemon peel, salt and black pepper. Simmer, covered, for 10-15 minutes more or until rice is tender and liquid is absorbed. Stir in pecans.

About


This is a good side dish for fish or poultry. From the Better Homes and Gardens New Cookbook.