Nutty Rice Pilaf

By polledl

Ingredients

• 2 tbsp. vegetable oil1
• 1/3 cups brown rice1 package (8 oz.) sliced fresh mushrooms
• 1 tsp. minced garlic
• 2 cups beef broth1 cup coarsely chopped celery
• 1 tbsp. chopped fresh basil leaves
• 1/4 tsp. black pepper
• 1 cup coarsely chopped pecans

Preparation

Step 1

1Heat the oil in a 3-quart saucepan over medium heat. Add the rice. Cook, stirring frequently, until the rice starts to brown, about 5 minutes.
.2Add the mushrooms and garlic. Cook, stirring frequently, until the mushrooms start to soften, 4–5 minutes. Add the broth, celery, basil and pepper. Bring to a boil. Cover and reduce heat to medium-low. Simmer until all the liquid is absorbed, 35–40 minutes.
.3Meanwhile, toast the pecans in a heavy 8- or 10-inch skillet over medium heat. Cook, stirring frequently, until the pecans are lightly browned, 5–7 minutes. Immediately remove from the hot skillet. Stir the pecans into the rice mixture and serve.