- 1 1/3 cups instant brown rice
- 1 tablespoon butter or stick margarine, 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
- 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.
- Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.