Title: Baked herb rice with pecans
 Categories: Casserole
      Yield: 4 Servings
 
      6 tb Butter
      1 c  Sliced fresh mushrooms
    1/2 c  Chopped shallots
      1 c  Long grain rice
    1/2 c  Chopped pecans; toasted
  1 1/4 c  Broth
  1 1/4 c  Water
           Salt & freshly ground pepper
           -to taste
      1 tb Worcestershire sauce
      1 ts Dried thyme
      1 ts Dried rosemary
      2 oz Pimentos; chopped & drained
      2 tb 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." 
  
  Preheat oven to 350 degrees. Melt butter in heavy oven-proof 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. 4-6
  servings.
  
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  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #60