Nutty Brown Rice

Serves: 8
Total Calories: 387


1 pound mushrooms, sliced
4 green onions, cut into 1/2-inch pieces, including green parts
1 garlic clove, minced
4 tablespoons unsalted butter
2 cups uncooked brown rice
1/2 teaspoon dried thyme
1/4 teaspoon ground turmeric
freshly ground pepper
6 cups beef broth
1 1/2 cups chopped pecans
whole pecans and chopped green onion tops for garnish


In an ovenproof casserole, sauté mushrooms, onions, and garlic in butter for 5–7 minutes. Stir in rice and cook for 3 minutes. Add seasonings and broth, heat to boiling and bake, uncovered, in preheated 400° oven for 45 minutes. Stir in pecans and bake another 15 minutes. Test rice and cook a little longer if not done. To serve, garnish with whole pecans and green onion tops.

Nutritional Facts:

Serves: 8
Total Calories: 387
Calories from Fat: 186

This Nutty Brown Rice recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Reuben Lasagna
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Nutty Brown Rice
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