If the rice does not absorb all of the broth as it cooks, drain off the excess liquid before stirring in the remaining ingredients.
2 teaspoons olive oil
1/2 cup chopped pecans
4 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked wild rice
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add pecans to pan; cook 1 minute or until lightly toasted. Remove pecans from pan.
Add broth and rice to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain, if necessary. Place rice in a serving bowl; stir in parsley and remaining ingredients. Sprinkle with pecans.
Commander's Palace Restaurant, New Orleans, Louisiana
I am rating this recipe as 3 stars not as a "good, solid recipe" as the site says. I believe 3 stars could be "has potential". I followed the recipe as directed and ended up with overcooked, mushy rice. One hour of cook time is way too long. The flavor of the rice was good, if you could get past how it looked. My husband thought the dish was potatoes! I've never had rice get this overcooked, but I usually like to follow a recipe the first time as directed.