Texas Pecan Rice

• 1/2 cup unsalted butter, cubed
• 1-1/2 cups sliced fresh mushrooms
• 3 green onions, sliced
• 2 cups uncooked long grain brown rice
• 1 garlic clove, minced
• 1-1/2 cups chopped pecans, toasted
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin
• 3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted
• 2-1/4 cups water
• 5 bacon strips, cooked and crumbled
• Toasted pecan halves, optional

1. Preheat oven to 400u0b0. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir 3-5 minutes or until tender. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil.
2. Bake, covered, 1 to 1-1/4 hours or until liquid is absorbed and rice is tender. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

unsalted butter, mushrooms, green onions, long grain brown rice, garlic, pecans, salt, thyme, pepper, ground cumin, condensed beef, water, bacon strips, pecan halves

Taken from www.tasteofhome.com/recipes/texas-pecan-rice/ (may not work)