Pilaf with Peas and Pecans for 2

[Guest guest]

Pilaf with Peas and Pecans

 

1/4 cup pecans

1 TB butter

1-1/2 tsp. extra virgin olive oil

1 small onion, finely chopped

3/4 cup long grain white rice

1 can (14 oz.) low sodium vegetable broth

1/4 tsp. salt

1/8 tsp. ground black pepper

2/3 cup frozen peas, thawed

 

In a medium skillet, toast the pecans over medium low heat, shaking the pan,

until

toasted, about 3 minutes. Transfer to a cutting board and let cool. Chop the

pecans

and set aside.

 

In the same skillet, heat the butter and oil over medium heat. Add the onion

and cook,

stirring, until softened, about 5 minutes. Add the rice and cook, stirring, 3

minutes.

 

Stir in the broth, salt and pepper and bring to a boil. Reduce the heat to

low, cover and

cook until the rice is tender, 15 to 20 minutes. Stir in the peas and pecans;

cover and

let stand 5 minutes.

 

Serves: 2.