Glazed Carrot-Pecan Long-Grain and Wild Rice
Daily Inspiration S
4 1/2 cwater
26-oz. packages long grain and wild rice
1/2 corange-flavored liqueur
1 Tbspbrown sugar
6 mediumcarrots, cut into julienne strips (about 2 cups)
1/2 cpecan pieces, toasted
How to Make Glazed Carrot-Pecan Long-Grain and Wild Rice
- Combine water, 2 tbsp. butter, rice and contents of seasoning packets in a large saucepan. Bring to a boil, cover tightly. Simmer until all liquid is absorbed, about 25 minutes.
- Melt remaining butter in a 10-inch skillet. Off heat, stir in liqueur and then add brown sugar, allspice and carrots. Cook, uncovered over medium heat, stirring frequently until carrots are crisp-tender, about 5-7 minutes. Stir carrots gently into hot cooked rice. Sprnkle with pecans.