Side Dishes
Vegetable Rice with Pecans
2 Tbsp butter
1 cup rice (raw)
½ tsp slat
2 cups chicken broth (hot)
½ cup parsley (chopped)
½ cup carrots (chopped)
½ cup green onions (sliced)
½ cup celery (chopped)
½ cup BASS PECAN PIECES
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
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
½ cup BASS PECAN PIECESBASS 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
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.
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