Oxmoor House JANUARY 2005
Place water in a small saucepan; bring to a boil. Add rice; cover, reduce heat, and cook over medium-low heat 30 minutes or until liquid is absorbed. Place rice on a baking sheet in a thin layer; let stand 5 to 10 minutes or until completely cooled.
Meanwhile, place a medium nonstick skillet over medium-high heat; add pecans, and cook 3 minutes, stirring frequently, until lightly browned. Remove from heat and set aside.
Combine rice, water chestnuts, and next 8 ingredients in a large bowl; stir in pecans, and toss gently.
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