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Stuffing & Dressing

Kat's  Honey Rice Pecan

1     cup chopped onion
1     cup sliced celery
1     cup coarsely chopped pecans
1/2  cup raisins
1     tablespoon butter or margarine
3/4  teaspoon cinnamon, divided
1/4  teaspoon salt
4     cups cooked rice, cooked in chicken broth
3/4  cup honey, divided

Directions

Sauté onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp. Add 1/2 teaspoon cinnamon and salt; cook 1 minute. Combine vegetables with rice in large bowl. Stir in 1/4 cup honey. Spoon rice into casserole dish and bake @ 350 F 30-35 mins or until brown

Makes 12 servings.