Ingredients:

• 1/2 cup unsalted butter, cubed
• 1-1/2 cups sliced fresh mushrooms
• 3 green onions, sliced
• 2 cups uncooked long grain brown rice
• 1 garlic clove, minced
• 1-1/2 cups chopped pecans, toasted
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin
• 3 cans (10-1/2 ounces each) condensed beef consommé, undiluted
• 2-1/4 cups water
• 5 slices bacon, cooked and crumbled
• Toasted pecan halves, optional

Instructions:

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1. Preheat and Prepare:

Preheat your oven to 400°F (200°C).

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2. Saute Mushrooms and Green Onions:

In a Dutch oven, melt the unsalted butter over medium-high heat.

Add the sliced mushrooms and green onions, and cook and stir until tender, which should take about 3-5 minutes.

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3. Toast Rice and Add Aromatics:

Stir in the uncooked long grain brown rice and minced garlic, and cook and stir for an additional 3 minutes.

Mix in the chopped toasted pecans, salt, dried thyme, pepper, and ground cumin until well combined.

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4. Add Liquid and Bake:

Pour in the condensed beef consommé and water, and bring the mixture to a boil.

Once boiling, cover the Dutch oven and transfer it to the preheated oven.

Bake for 1 to 1-1/4 hours, or until the liquid is absorbed, and the rice is tender.

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5. Serve:

Transfer the cooked Texas Pecan Rice to a serving bowl.

Top with the crumbled bacon and, if desired, toasted pecan halves for an extra crunch.

#Gluten-free #Low-Calorie #Vegetarian

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