Ingredients
1 cup chopped pecans5 tablespoons butter, divided1 small onion, chopped2 cups uncooked long grain rice1 carton (32 ounces) chicken broth3 tablespoons minced fresh parsley, divided1/2 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon pepper1 cup shredded carrots
Preparation
In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork.
