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Brown Rice with Pecans

AllysonAllyson Williams
servings:Makes 4 servings


  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons butter
  • 1/4 cup chopped green onions, green part reserved for garnish
  • 1/4-1/2 cup dried currants
  • 1 cup brown rice
  • 2 1/2 cups chicken stock


Brown the pecans in the butter, being careful not to burn them. Remove the pecans and set aside. Add the white part of the chopped green onions to the butter and cook briefly until soft. Bring the stock to a boil in a separate pot and add the cooked onions and butter, currants, and rice. Cook, covered, until the liquid is absorbed, about 45-60 minutes. To serve, toss the hot rice with the browned pecans and garnish with the chopped green onion tops.



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