Description Edit

Serve with chicken. Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Melt butter in large skillet over medium-high heat until hot.
  2. Add carrots; cook and stir 3 minutes.
  3. Add mushrooms and onions; cook and stir 2 minutes more.
  4. Combine rice, pecans, parsley and vegetables in large bowl.
  5. Combine cheese, milk, eggs, Worcestershire, salt and pepper in small bowl; stir into rice mixture.
  6. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray.
  7. Bake at 350 °F for 25 to 30 minutes or until set.

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