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Pecan Rice

Makes 4 servings
  • 1/2 cup chopped pecans
  • 1 tablespoon butter
  • 3/4 cup thinly sliced celery
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground mace
  • 1 (6 1/4-ounce) package fast-cooking long grain and wild rice
  • Salt and pepper

Preheat Presto® Electric Skillet at 300°. Add pecans; heat until toasted, about 2 to 3 minutes. Remove and reserve.

Heat butter in skillet until melted. Add celery and onion, cook 2 minutes. Stir in broth, thyme and mace; heat until boiling. Stir in rice, omitting seasoning packet. Reduce heat to simmer, between Warm and 200°. Cook, covered until rice is tender and all liquid is absorbed, 10 to 12 minutes. Stir in reserved pecans. Season to taste with salt and pepper.

Recipe from Eclectic Electric Skillet Cookbook

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Pecan Rice
Presto Tip:

This recipe can be doubled for a 16-inch electric skillet. Double all ingredients except use: 3 1/4 cup chicken broth and 3/4 teaspoon dried thyme.