1. In a medium saucepan over medium heat, melt butter. Add onions and pecans and saute until pecans are toasted, about 5 minutes. 2. Add rice. Stir in stock and basil. 3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; let stand 5 minutes. 4. Toss rice gently with a fork and season to taste with salt and pepper. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4|
|Calories from Fat: 138 (34%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 13.4mg||4 %|
|Sodium 348.3mg||12 %|
|Potassium 370.2mg||10 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 53.5g|
|Protein 11g||16 %|
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Calories per serving: 406
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