Nutty Rice Pilaf - cooking recipe

Ingredients

8 Tbsp. butter
1 c. chopped pecans or slivered almonds
1/2 c. onion, diced
2 c. long grain rice
4 c. chicken broth
1 tsp. salt if needed
1/4 tsp. thyme
1/8 tsp. pepper
2 Tbsp. parsley, minced
sliced mushrooms

Preparation

Melt 3 tablespoons butter in a large skillet; add pecans and saute 10 minutes or until lightly browned.
Remove pecans, cover and set aside.
In same skillet, melt rest of butter; add onion and saute until tender.
Add rice and stir thoroughly to coat the grains.
Add chicken broth, salt (if needed), thyme and pepper. Cover and simmer 18 to 20 minutes until rice is tender and all liquid is absorbed.
(Can be made ahead and refrigerated up to 24 hours.)