Wild Rice And Toasted Pecan Pilaf

Recipe Ingredients

1 cup	146g / 5.1oz	Pecan halves - chopped coarse
2 tablespoons	30ml	Unsalted butter - melted
3/4 teaspoon	3.8ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Onion - halved lengthwise, (large)
		And sliced thin lengthwise
1		Yellow bell pepper - cut julienne strips
1/4 cup	59ml	Olive oil
2 1/2 cups	400g / 14oz	Wild rice - (abt 1 lb) - rinsed well in
		Several changes of water and drained
4 1/2 cups	1066ml	Chicken broth

Recipe Instructions

Preheat the oven to 375 degrees. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.

In a flameproof casserole cook the onion and the bell pepper in the oil over moderately-low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl.

Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil.

Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9217) - from the TV FOOD - NETWORK

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