Glazed Carrot-Pecan Long-Grain and Wild Rice

1. 1

   Combine water, 2 tablespoons butter, rice and contents of seasoning packets in a large saucepan, bring to a boil, cover tightly.

2. 2

   Simmer until all liquid is absorbed, about 25 mnutes.

3. 3

   Melt remaining butter in a 10-inch skillet.

4. 4

   Off heat, stir in liqueur and then add brown sugar, allspice and carrots.

5. 5

   Cook, uncovered over medium heat, stirring frequently, until carrots are crisp-tender, about 5-7 minutes.

6. 6

   Stir carrots gently into hot cooked rice.

7. 7

   Sprinkle with pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.