Toasted pecans add crunchy texture and nutty flavor to an elegant rice pilaf. Serves 4.
2 tablespoon Cannabis-Infused Olive Oil*
2 tablespoons Canna Butter**
1 small onion, coarsely diced
1 1/4 cups long grain rice
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 1/4 cups chicken stock, heated to a simmer
3/4 cup chopped toasted pecans
Preheat the oven to 375°F. Heat the Canna Butter and Cannabis-Infused Olive Oil in a large Dutch oven over medium-low heat. Add the onion and cook, stirring, for about 3 to 4 minutes or until just beginning to soften. Stir in the rice and cook, stirring constantly, for 2 minutes. Mix in the thyme, parsley and salt and pepper. Stir in the hot chicken stock and bring the mixture to a simmer. Cover and bake for about 50 minutes or until liquid is absorbed but rice is moist. Stir in toasted pecans and serve.
