Louisiana Pecan Rice
By roasting the pecans in a 350 degree oven for about ten minutes prior to adding them to the dish it will intensify the flavor of this recipe.

Ingredients:
3 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
1 tablespoon minced garlic
1 tablespoon Tony Chachere's Creole Seasoning
1 cup uncooked Toro Brand Rice
4 cups beef broth
1 cup toasted pecans
1 teaspoon hot sauce
½ cup minced parsley
½ cup chopped green onions
 
Directions:
1. Heat butter in saucepot over a medium heat. Add onion, celery and bell pepper and sauté for 5 minutes. Turn heat up to high.
2. Add garlic and sauté for an additional 2 minutes. Add Tony Chachere's Creole Seasoning, Toro Brand Rice and cook for an additional minute.
3. Add 3½ cups of beef broth, bring to boil and cook for 5 minutes. Lower heat to medium and stir in remaining ½ cup broth, pecans and hot sauce. Cover and cook for 10 minutes.
4. Remove from heat and stir in parsley and green onions.
Yields 6 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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