- ¾ cups wild rice
- 4½ cups chicken broth; divided
- 1 tablespoon unsalted butter
- 1 cup long grain rice
- ¾ cups pecan pieces; toasted
- ½ cup chopped parsley
- Rinse wild rice. Combine wild rice with 2½ cups chicken broth, heat to boiling. Cover, reduce heat, and simmer 30 minutes.
- Drain excess broth, set aside.
- Heat remaining 2 cups broth and butter to boiling. Add long grain rice, reduce heat, and simmer covered 15 minutes.
- In a large mixing bowl combine brown rice with the white rice. Toss with parsley and pecans
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