2 onions, finely sliced

3 tablespoons (45 ml) butter

1 cup (250 ml) toasted pecans

1 cup (250 ml) long grain rice

1 3/4 cups (430 ml) chicken broth

Salt

In a saucepan, sauté the onions in the butter. Stir in the pecans, rice and broth. Bring to a boil, cover and cook over low heat without stirring for about 20 minutes.

Stir and adjust the seasoning. Serve with poultry or fish such as the Blackened Fish.

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