Creamy Chicken and Wild Pecan Rice Casserole

Note from Cheri: This recipe was given to us by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, the country's oldest operating rice mill. The recipe uses Konriko's unique aromatic Wild Pecan Rice. If you think rice is rice, and there's not much difference from one variety to the next, you should rethink that philosophy. While there are no actual pecans in this quick cooking brown rice, it nonetheless imparts a distinctly nutty pecan flavor. As it retains 90% of the bran, this tasty brown rice is a healthier alternative to white rice. We loved it so much, I now return from trips to the South laden with heavy suitcases packed with rice. No other variety I have tried comes close to the wonderful nutty flavor and delightfully al dente texture of Konriko's Wild Pecan Rice (yes they are the exclusive producers of this unique and flavorful rice). Click here to learn more about America's oldest operating rice mill, Konriko products, and more great Cajun rice dish recipes.

1 box (7-ounce) box Konriko Wild Pecan® aromatic rice (about 1 cup) 4 tablespoons butter or margarine (1/2 stick) 3/4 cup chopped onion 1/2 cup slivered almonds 1/3 cup all-purpose flour 1 teaspoon Creole Seasoning 2 cups chicken chicken stock 1 cup light cream 1 jar (2-ounce) diced pimiento 2 tablespoons finely chopped parsley 2 1/2 cups diced cooked chicken

Makes 6 Servings Preheat oven to 375°F. Cook rice according to package directions, omitting butter. Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream and mix well. Cook and stir until thickened and bubbly, about 5 minutes. Remove from heat and stir in pimiento and parsley, then add chicken and rice. Blend well and spoon into a buttered 2-quart casserole. Bake for 30 minutes or until heated through. Nutritional Data Per serving: 463 calories, 26 g total fat (11 g sat. Fat), 101 mg cholesterol, 520 mg sodium, 34 g carbohydrates, 2 g fiber, and 24 g protein.