Wild and Brown Rice With Toasted Pecans

Serve this rice with roasted meat, poultry, or seafood. If you have any leftovers, toss them with a light dressing for a super rice salad.

Ingredients

• 2/3 cup wild rice
• 1 1/3 cup brown rice
• 1/2 cup coarsely chopped pecans
• 1 tablespoon unsalted butter or margarine

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup snipped fresh chives or minced parsley

How to make it  60 minutes



• 1

  Preheat the oven to 300°F. Bring a large saucepan of unsalted water to a boil over moderate heat. Add the wild rice and boil uncovered for 15 minutes. Add the brown rice and boil 20 minutes more. Drain.
• 2

  Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, about 10 to 15 minutes or until lightly toasted. Set aside.
• 3

  Transfer the rice to a steamer or colander. Set over boiling water in a large saucepan, cover, and steam for 15 to 20 minutes or until tender. Transfer the rice to a warm serving bowl and stir in the butter, pecans, salt, pepper, and chives.