Brown Rice Hot Dish

• 1-1/3 cups instant brown rice
• 1 tablespoon butter, divided
• 1-1/2 cups chopped fresh mushrooms
• 1-1/4 cups finely chopped celery
• 1/4 cup finely chopped onion
• 1-1/4 cups hot water
• 1/3 cup chopped pecans
• 3/4 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon pepper
• 1/8 teaspoon rubbed sage
• 1/8 teaspoon dried thyme

1. In a nonstick skillet, saute rice in half of the butter until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining butter until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.

instant brown rice, butter, fresh mushrooms, celery, onion, water, pecans, salt, marjoram, pepper, sage, thyme

Taken from www.tasteofhome.com/recipes/brown-rice-hot-dish/ (may not work)