1/2 c. butter
1 c. chopped pecans
1/2 c. chopped onion
2 c. long grain rice
2 cans canned chicken broth
2 c. water
1/2 tsp. salt (optional)
1/4 tsp. dried thyme, crumbled
1/8 tsp. freshly ground pepper
3 tbsp. chopped fresh parsley

Melt 3 tablespoons butter in large skillet over medium high heat. Add pecans and saute until tender, about 5 minutes. Add rice and stir until evenly coated, about 2 minutes. Meanwhile, bring broth, water, salt, thyme, pepper and 2 tablespoons parsley to boil in a medium saucepan over medium high heat. Add to rice. Cover, reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Add pecans and remaining parsley. Fluff with fork and serve.