Spinach Pecan Rice Casserole

A Taste of Louisiana with Chef John Folse

Rice is a main component of many entrees as well as side dishes. This particular combination is not only eye appealing but exceptional in flavor. It is the perfect accompaniment to wild game dishes such as roasted mallards or quail.

Prep Time:
30 minutes • Serves 6

The Ingredients:
1 cup cooked spinach, chopped
112 cup diced pecans
1/2 cup bacon drippings
1/4 cup cooked bacon, chopped
1/4 cup chopped andouille sausage
6 cups cooked rice
1/4 cup diced onions 1/4 cup diced celery
1/4 cup diced red bell pepper
1 tbsp chopped garlic
salt and pepper to taste

The Method:
In a black iron skillet melt bacon drippings over medium high heat. Add diced pecans, bacon and andouille sausage, saute two to three minutes. Add onions, celery, bell pepper and garlic Continue to saute until vegetables are wilted, approimately three to five minutes. Chop in cooked spinach until well blended into the vegetable mixture. Add cooked rice, blending well into the vegetables and season to taste using salt and pepper. Place in a large serving bowl for the table, use as a stuffing or spread evenly on a large serving platter and place roasted game on top of seasoned rice.

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