Recipes 9-1-26

Pecan-Mushroom Rice 1 cup whole pecans 1 1/2 cups instant rice 2 cups chicken broth 2 tablespoons butter 2 (8 oz.) cans whole mushrooms, drained 2 teaspoons minced garlic 3 cups baby spinach leaves without stems 1/2 cup grated parmesan cheese Cook and stir pecans in large saucepan over medium heat for 5 minutes. Remove from pan and cool slightly. Cook rice in chicken broth and butter according to package directions. Gently stir in mushrooms, garlic, spinach, parmesan cheese and pecans. Serves 8.