Cascoly Recipes

Pecan Parsley Pilaf

This recipe is copyright Steve Estvanik, Cascoly Software, 1998-2024. You may print copies for your personal use.

For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to this website:
"https://cascoly-images.com/cooking-and-recipes-from-around-the-world/"
or our email: steve@cascoly.com

For any other use, or additional details, such as contest entries or other publication, please contact us

We'll approve many other requests, but please contact us first.

· 1/2 cup mushrooms, sliced 2 T olive oil

1/2 cup mushrooms, sliced

·  1/2 cup pecans, chopped

·  1/4 cup fresh Italian parsley

·  1/2 cup feta cheese, crumbled

·  1 medium onion, diced

·  1 cup rice

·  2 t HERB-OX® Bouillon Granules

 .

Heat  olive oil in large skillet, reduce heat to medium, saute mushrooms & onions 5 '. Add pecans and continue to sauté for another 5’.

Mix bouillon granules in 2 cups warm water.  Add rice to skillet, and stir for 5 minutes.  Add bouillon and water, and reduce heat to a simmer.  Simmer for 20 ‘ [or until rice is done], then turn off heat.  Stir in feta and parsley and serve.

Serves 4

More recipes