Pecan and Brown Rice Casserole

A justifiably famous family favourite.
This is an easy recipe to cut in half for a smaller crowd.

Yield:
10 to 12 servings
Category:
Casseroles and One Pots
Cuisine:
Canadian

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.

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