Recipe - Baked Herb Rice With Pecans

6 tablespoon Butter
1 cup Sliced fresh mushrooms
One half cup Chopped shallots
1 cup Long grain rice
One half cup Chopped pecans; toasted
1 One fourth cup Broth
1 One fourth cup Water
Salt & freshly ground pepper
to taste
1 tablespoon Worcestershire sauce
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 ounce Pimentos; chopped & drained
2 tablespoon Chopped fresh parsley
Tabasco to taste
2 Bay leaves
Chopped; toasted pecans

Date: Sun, 25 Feb 1996 22:41:09 0500

From: "Vernon E. Phipps Jr." cook4u@vivanet.com

Preheat oven to 350 degrees. Melt butter in heavy ovenproof skillet. Saute
mushrooms and shallots until tender. Add rice and pecans and stir until
coated with butter. Add remaining ingredients and bring to rolling boil.
Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay
leaves; garnish with pecans and serve hot. 46 servings.

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