Nutty Herbed Rice Pilaf
|Pecans||1⁄2 Cup (8 tbs)|
|Frozen chopped onion||1 Cup (16 tbs)|
|Unsalted butter/Olive oil||2 Tablespoon|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Low sodium chicken broth||14 Ounce (1 Can)|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Frozen green peas||1 Cup (16 tbs), thawed|
1. Roast nuts in a heavy medium saucepan over medium heat, stirring, until toasted, about 4 minutes. Let cool, then chop.
2. Cook onion in butter in same saucepan over medium heat, stirring, until softened, about 5 minutes. Add rice and stir 1 minute.
3. Stir in broth, 2 cups water, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce heat to low, cover and cook until rice is tender, 15 to 20 minutes.
4. Stir in peas and nuts, cover, and let stand 5 minutes.