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Pecan Rice

  • 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
Spinach and Cheese Stuffed Chicken ImageShown with:
Spinach and Cheese
Stuffed Chicken

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.

Makes 4 servings

Preparation 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.

Recipe from The Eclectic Electric Skillet Cookbook.

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