Dan’t tike plain brown rice? You ll like this versatile side dish. Serve itounth roasted meat, poultry, or seatood. If you have ary leftovers, toss them unth. a light dressing Jor a super re vilad

- 1/3 cup wild rice
- 11’/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
Preparation time | 10 minutes
Cooking time | 50 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,