Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter
  1                cup  sliced fresh mushrooms
     1/2           cup  chopped shallots
  1                cup  long grain rice
     1/2           cup  chopped pecans -- toasted
  1 1/4           cups  broth
  1 1/4           cups  water
                        salt & freshly ground pepper to taste
  1         tablespoon  worcestershire sauce
  1           teaspoon  dried thyme
  1           teaspoon  dried rosemary
  2             ounces  pimentos -- chopped & drained
  2        tablespoons  chopped -- fresh parsley
                        tabasco to taste
  2                     bay leaves
                        toasted pecans -- chopped (garnish)

Preparation:

Preheat oven to 350 degrees. Melt butter in heavy oven-proof skillet. Saute mushrooms and shallots until tender. Add rice and pecans and stir until coated with butter. Add remaining ingredients and bring to rolling boil. Remove from heat, cover and bake 1 hour or until rice is tender. Remove bay leaves; garnish with pecans and serve hot. 4-6 servings.

Nutritional Information:

1102 Calories (kcal); 110g Total Fat; (85% calories from fat); 9g Protein; 32g Carbohydrate; 186mg Cholesterol; 873mg Sodium