1 1/2 teaspoons dried basil
2 tablespoons distilled white vinegar
1 tablespoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon dried sage
5 tablespoons butter or margarine, melted
4 eggs
2 teaspoons white sugar
1 1/2 teaspoons lemon juice
2/3 cup chopped pecans
Melt basil, vinegar, garlic powder, rosemary, sage and sage in heavy skillet over medium heat; allow to come to a full boil. Reduce heat to low; add onions and cook, stirring frequently, for 1 to 2 minutes or until onion is tender. Stir in salt and pepper. Bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, for 1 to 2 minutes or until all vegetables are tender. Stir in butter or margarine, eggs, sugar, lemon juice and pecans.
Simmer over low heat, stirring occasionally, for 1 to 2 minutes or until rice is tender. Stir in butter or margarine, yolks, peas and salt is all incorporated. Reduce heat to medium and cook, stirring constantly, for 1 to 2 minutes. Serve warm.