Toasted pecans and beef broth add flavor to this brown rice dish. Feel free to use vegetable or chicken stock instead of the beef. This is a nice side dish to serve with steaks or chicken.
- Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.
- In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Set aside, remove from heat until rice is cooked.
- When rice is done, add celery, onions, and pecans. Mix well.
- Taste and add salt and pepper, as needed.
|Nutritional Guidelines (per serving)|
|Total Fat||36 g|
|Saturated Fat||3 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||9 g|