Vegetable Rice with Pecans

Ingredients:

• 2 Tbsp butter
• 1 cup rice (raw)
• 1/2 tsp salt
• 2 cups chicken broth (hot)
• 1/2 cup parsley (chopped)
• 1/2 cup carrots (chopped)
• 1/2 cup green onions (sliced)
• 1/2 cup celery (chopped)
• 1/2 cup Bass Pecan Pieces

Method:

Brown rice in butter and salt; pour into a casserole. Stir in broth. Cover and bake 45 minutes at 350 degrees. Add remaining ingredients and toss lightly. Bake 10 additional minutes.

Roasted Vegetable Medley

Ingredients:

• 1 large sweet potato or yam (about 10 oz), peeled and cut into 1-inch cubes
• 1 large fennel bulb (about 1 lb), trimmed and cut into 8 wedges
• 1 small eggplant, cut into 1-inch cubes
• 1 zucchini, cut into chunks
• 8 oz cauliflower, broken into florets
• 8 oz small red potatoes, quartered
• 6 oz mushrooms, halved
• 4 large shallots, peeled and quartered
• 1/2 cup Bass Pecan Pieces or Bass Pecan Halves
• 1 to 2 sprigs fresh rosemary
• 2 to 3 Tbsp PECAN OIL or olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbsp balsamic vinegar, divided

Method:

Preheat over to 425 degrees. In a large baking dish or roasting pan, combine the first 13 ingredients; stir in 1 tablespoon of the balsamic vinegar. Bake, uncovered, for 30-35 minutes, or until slightly browned and tender, stirring every 10 minutes. Sprinkle with the remaining vinegar. Serve warm.