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For holiday menus, reach for fresh pecans, which are at their peak during fall and winter. They add richness to many recipes, including this side dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Remove from pan. Cool slightly and coarsely chop; set aside. In the same pan heat 1 tablespoon of the oil. Add mushrooms; cook until mushrooms are tender. Meanwhile, in a medium saucepan bring chicken broth to boiling; reduce heat and simmer. Remove mushrooms from pan; set aside. Wipe pan clean.

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  • In the large saucepan heat remaining oil over medium heat; add rice, shallot, and garlic. Cook just until rice is lightly golden, about 5 minutes. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until broth has been absorbed and rice is slightly creamy and tender. (This should take about 15 minutes.)

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  • Stir in spinach, cheese, pepper, mushrooms, and pecans until combined. Serve immediately. Makes 4 main-dish or 6 to 8 side-dish servings.

Nutrition Facts

721 calories; 44 g total fat; 9 g saturated fat; 9 g polyunsaturated fat; 24 g monounsaturated fat; 24 mg cholesterol; 1298 mg sodium. 453 mg potassium; 59 g carbohydrates; 6 g fiber; 4 g sugar; 24 g protein; 2332 IU vitamin a; 8 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 202 mcg folate; 0 mcg vitamin b12; 475 mg calcium; 5 mg iron;

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