Shelly's Recipe

BAKED RICE AND PECAN CASSEROLE

Category: Rice/Risotto

1 lb sliced mushrooms
1/2 cup sliced scallions
1 clove garlic, minced
1 tsp butter
2 cups long grain rice
1/2 tsp dried thyme
1/4 tsp pepper and turmeric
3 (14 1/2 oz) can beef broth
1 cup water
3/4 cup chopped and toasted pecans
Sliced scallions, garnish

Preheat oven to 325. Coat a baking dish with cooking spray. In a Dutch oven, saute mushrooms, scallions and garlic in butter until softened. Add rice; cook over medium heat for 3 minutes, stirring constantly. Add seasonings; stir well. Add broth, water and pecans; bring to a boil. Remove form heat; spoon into baking dish. Cover and bake for 1 hours and 20 minutes or until rice is tender. Serves 10