Pecan and Brown Rice Casserole
A justifiably famous family favourite.
This is an easy recipe to cut in half for a smaller crowd.
500g sliced mushrooms
1 small to medium sweet or yellow onion, chopped finely
2 garlic cloves, finely chopped
200 ml/ 3/4 cup melted butter
500 ml raw brown basmatti rice
1/2 tsp dried thyme
1/4 tsp turmeric
2 tsp salt
1/4 tsp pepper
1 1/2 cups chopped pecans
8 cups beef stock
4 green onions, sliced
12 whole pecans
YIELD: 10 to 12 servings
COURSE: Casseroles and One Pots
- Saute the mushrooms, onion, and garlic in the butter in a large dutch oven 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 stock and bring to a boil.
- Bake, covered in a 400 degree F. oven for 1 hour and 20 minutes. Adjust the seasonings and garnish with whole pecans and sliced green onions.