Glazed Carrot-Pecan Long-Grain and Wild Rice

• 4 12 cups water
• 4 tablespoons butter
• 2 (6 ounce) packages long grain and wild rice blend
• 12 cup orange-flavored liqueur
• 1 tablespoon brown sugar
• 18 teaspoon allspice
• 6 medium carrots, cut into julienne strips (about 2 cups)
• 12 cup pecan pieces, toasted

1. Combine water, 2 tablespoons butter, rice and contents of seasoning packets in a large saucepan, bring to a boil, cover tightly.
2. Simmer until all liquid is absorbed, about 25 mnutes.
3. Melt remaining butter in a 10-inch skillet.
4. Off heat, stir in liqueur and then add brown sugar, allspice and carrots.
5. Cook, uncovered over medium heat, stirring frequently, until carrots are crisp-tender, about 5-7 minutes.
6. Stir carrots gently into hot cooked rice.
7. Sprinkle with pecans.

water, butter, long grain, orangeflavored liqueur, brown sugar, allspice, carrots, pecan

Taken from www.food.com/recipe/glazed-carrot-pecan-long-grain-and-wild-rice-468417 (may not work)