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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Roasting the pecans in a 350-degree oven for about ten minutes prior to adding them to the dish will intensify the flavor of this recipe. You can use almonds or cashew, even hazel nuts goes well with this recipe. Just toast them the same way to bring out the flavor. Ingredients:
3 tablespoons unsalted butter |
1 cup chopped onion |
1/2 cup chopped bell pepper |
1/2 cup chopped celery |
1 tablespoon minced garlic |
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning |
1 cup uncooked rice |
4 cups beef broth |
1 cup toasted pecans |
1 teaspoon hot sauce |
1/2 cup minced parsley |
1/2 cup chopped green onion |
Directions:
1. Heat butter in saucepot over a medium heat.
2. Add onion, celery and bell pepper and sauté for 5 minutes.
3. Turn heat up to high.
4. Add garlic and sauté for an additional 2 minutes.
5. Add Cajun or creole seasoning, rice and cook for an additional minute.
6. Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
7. Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
8. Cover and cook for 10 minutes.
9. Remove from heat and stir in parsley and green onions.
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