Piedmont Pecan Rice

• 2 cups chicken broth
• 1 cup rice, not instant
• 3 tablespoons margarine
• 12 cup coarse chopped pecans
• 4 scallions, chopped
• 1 cup sliced fresh mushrooms
• 12 red pepper, diced
• 1 cup baby peas, frozen
• 1 teaspoon orange extract
• 2 teaspoons sherry extract
• 1 teaspoon garlic powder

1. In pan, bring chicken broth to a boil.
2. Stir in rice, reduce heat to simmer and cook 20 minutes.
3. While rice is cooking, melt margarine in pan.
4. Add pecans and toss for 2 minutes.
5. Add scallions, mushrooms and pepper.
6. Saute 3 minutes.
7. Add cooked rice along with remaining ingredients.
8. Toss to blend and serve.

chicken broth, rice, margarine, pecans, scallions, mushrooms, red pepper, baby peas, orange extract, sherry, garlic

Taken from www.food.com/recipe/piedmont-pecan-rice-125266 (may not work)