1 tablespoon butter
1 tablespoon pecan oil
1/4 cup chopped green onions
1/2 cup dried currants or cranberries
1 cup brown rice
2 1/2 cups chicken broth
1 cup chopped pecans, toasted


Heat butter and oil in a small skillet; add green onions and saute until soft. In a medium sized suacepan, combine onions, currants, rice and broth. Cook, covered, about 45 minutes or until liquid is absorbed. To serve, combine rice and pecans. Garnish with green onion tops.
Servings: 4