NUTTY RICE

2 sticks butter
4 scallions, chopped
1 clove garlic, minced
1 lb mushrooms, wiped, trimmed and sliced
2 C raw long-grain brown rice
1/2 t dried thyme
1/4 t turmeric
vegetable seasoning salt
freshly ground black pepper
1 1/2 C chopped pecans
5 C boiling chicken broth

Preheat oven to 400 degrees. Melt the butter in a large skillet. Saute the scallions, garlic and mushrooms for 5 minutes or until the scallions turn golden. Add the rice and stir until all the grains are coated with butter. Season with thyme, turmeric, vegetable seasoning and pepper. Stir in pecans. Turn into a 3 quart casserole. Pour boiling stock over the rice. Cover and bake for 1 hour 20 minutes or until the liquid has been absorbed.