Pecan Rice Pilaf

Directions

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside.
• In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork.
  Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.