Wild Rice And Toasted Pecan Pilaf

Categories: April 1993
Yield: 1 servings

1 c Pecan halves; chopped coarse
2 tb Unsalted butter; melted
3/4 ts Dried thyme; crumbled
1/4 ts Salt
1 lg Onion; halved lengthwise
; and sliced thin
; lengthwise
1 Yellow bell pepper; cut into
-julienne
; strips
1/4 c Olive oil
2 1/2 c Wild rice; (about 1 pound),
; rinsed well in
; several changes of
; water and drained
4 1/2 c Chicken broth

Preheat the oven to 375F. In a small baking pan toss the pecans with the
butter, the thyme, and the salt until they are coated well and toast them
in the middle of the oven for 10 minutes, or until they are crisp and
fragrant.

In a flameproof casserole cook the onion and the bell pepper in the oil
over moderately low heat, stirring, for 5 minutes, or until they are just
softened, and with a slotted spoon transfer them to a bowl. Add the rice to
the casserole and cook it, stirring constantly, for 1 minute. Stir in the
broth, heated to boiling, and salt and pepper to taste and bring the
mixture to a boil. Bake the mixture, covered, in the middle of the oven for
40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30
minutes more, or until the rice is tender and the broth has been absorbed,
and stir in the pecans.

Serves 8.

Gourmet April 1993

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