Pecan Pilaf

I've made this a few times for holiday meals and it's usually pretty popular. I think several of you may have asked me for it.

Ingredients
8 tablespoons (1 stick) butter
1 cup coarsely chopped pecans
1/2 cup chopped onion
2 cups uncooked long-grain white rice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley

Directions
In a large skillet, melt 3 tablespoons of butter. Add the pecans and saute 10 minutes or until lightly browned. Remove the pecans, cover and set aside.

In the same skillet, melt the remaining 5 tablespoons of butter. Add the onions and saute 6 to 8 minutes until tender. Add the rice. Stir to thoroughly coat the grains. Add the broth, salt, thyme, and pepper. Cover; simmer 18 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat. Stir in the pecans and parsley just before serving.

Note
To prepare ahead of time, before adding pecans and parsley, cover and refrigerate up to 24 hours. To heat, add 3/4 cup water to the cooked rice in a skillet. Cover; heat 5 to 8 minutes until hot. Sir in pecans and parsley.

Serves 8 (very hungry) people