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Ingredients
| garlic: 2 cloves (minced) |
| olive oil: 2 tsp |
| basmati rice: 1 cup |
| chicken bouillon: 2 tsp |
| lemon zest: 2 tsp |
| crimini mushrooms: 4 oz (sliced) |
| green onions - spring or scallion: 4 whole onions (thinly sliced) |
| red bell pepper (chopped): 1/4 cup (chopped) |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| pecans: 2 Tbl (toasted and chopped) |
| lemons: 6 (slices) |
Basmati Rice Pilaf With Toasted Pecans
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
- Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
- Stir in toasted pecans.
- Garnish with lemon slices.