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Texas Pecan Rice

From Statesboro Market2Go

<p>A unique and savory side dish that uses plenty of local produce. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 10

1/2 cup Unsalted butter (cubed)
1 1/2 cups Sliced mushrooms
3 Green onions (sliced)
2 cups Long grain brown rice (uncooked)
1 clove Garlic (minced)
1 1/2 cups Chopped pecans (toasted)
1/2 teaspoon Salt
1/2 teaspoon Dried thyme
1/2 teaspoon Pepper
1/4 teaspoon Ground cumin
3 10 1/2 ounce cans Condensed beef consomme (undiluted)
2 1/4 cups Water
5 strips Bacon (cooked & crumbled) for topping, if desired
Additional toasted pecan halves for topping, if desired

Step by Step Instructions
  1. Preheat oven to 400 degrees. In a Dutch oven, heat the butter over medium-high heat, then add the mushrooms and onions and cook them for 3 to 5 minutes.
  2. Add the rice and garlic to the Dutch oven and cook for 3 more minutes, then stir in pecans, salt, thyme, pepper and cumin. Add the consomme and water and bring the mixture to a boil.
  3. Place the Dutch oven into the oven and bake covered for about and hour to and hour and 15 minutes. Serve with crumbled bacon and more toasted pecan halves if desired.