Rice and Pecan Casserole

Goes with poultry or pork dishes

1 pound of Sliced Mushrooms
4 sliced green onions
1 clove garlic, minced
1/2 to 1 cup melted butter (more butter = richer)
2 cups brown basmati rice
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chopped pecans
6 cups beef stock
extra pecans and green onions as garnish

YIELD: 10 to 12 servings

COURSE: Vegetables and Sides

CUISINE: Canadian


  1. Saute the mushrooms, onions and garlic in the butter in a large skillet until the onions are golden, about 5 to 7 minutes. Add the rice and cook, stirring until the rice is hot, about 3 minutes. Stir in the thyme, turmeric, salt, pepper, pecans and beef stock.
  2. Bring to a boil. Bake covered in a 400 degree oven for 1 hour and 20 minutes. Adjust seasonings and garnish with pecans and green onion slices.