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Wild & Brown Rice Pilaf with Toasted Pecans & Herbs Save as PDFPrint Ingredients Wild/brown rice blend — 3 cups dry, rinsed Olive oil or butter — 2 Tbsp Yellow onion — 1 medium, finely diced Garlic — 2 cloves, minced Fresh thyme sprigs — 3 Bay leaf — 1 Low-sodium chicken or vegetable stock — 6 cups (plus more as needed) Pecans — 1 cup, toasted and chopped Flat-leaf parsley — 1/2 cup, chopped Butter — 1–2 Tbsp (to finish) Sherry vinegar — 1–2 Tbsp Kosher salt and freshly ground black pepper Instructions In a large pot, warm olive oil/butter over medium heat

AI2503

Size:1 piece

The right tailor will reinforce seams, protect the beadwork, and avoid visible stitch lines

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