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Recipe by: guffrot
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See below ingredients and instructions of the recipe
6 tb Butter
1 c Sliced fresh mushrooms
1/2 c Chopped shallots
1 c Long grain rice
1/2 c Chopped pecans -- toasted
1 1/4 c Broth
1 1/4 c Water
Salt freshly ground pepper
To taste
1 tb Worcestershire sauce
1 ts Dried thyme
1 ts Dried rosemary
2 oz Pimentos -- chopped
Drained
2 tb Chopped -- fresh parsley
Tabasco to taste
2 Bay
Chopped -- toasted pecans
(garn
Leaves
Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet.
Saute mushrooms and shallots until tender. Add rice and pecans and
stir until coated with butter. Add remaining ingredients and bring to
rolling boil. Remove from heat, cover and bake 1 hour or until rice
is tender. Remove bay leaves; garnish with pecans and serve hot. 4-6
servings.
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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