1. In a medium saucepan over medium heat, melt butter. Add onions and pecans and saute until pecans are toasted, about 5 minutes. 2. Add rice. Stir in stock and basil. 3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; let stand 5 minutes. 4. Toss rice gently with a fork and season to taste with salt and pepper. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)