Pecan Rice

2 tablespoons butter or margarine

¼ cup finely chopped onion

1 clove garlic, minced

1 cup uncooked converted long grain rice

2 cups chicken broth

¼ cup dry sherry

¼ teaspoon sage

¼ teaspoon salt

¼ teaspoon pepper

½ cup chopped pecans

1 tablespoon chopped parsley

In medium saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, 4 minutes, or until onion is soft. Add rice and cook, stirring, until lightly browned.

Add broth, sherry, sage, salt and pepper and bring to a boil. Reduce heat, cover and simmer 20-25 minutes, until rice is tender. Stir in pecans and parsley, cook 3-5 minutes and serve.

Serves four.

Chef Michael Vaughn, director of food and facility services, Ringling Bros. and Barnum & Bailey