WILD RICE WITH MUSHROOMS AND PECANS

SERVES 4-6

This is excellent with any poultry and can be used as a stuffing with turkey, chicken or cornish hens. The recipe can easily be doubled for large family gatherings.

INGREDIENTS

3 cups low-sodium chicken broth

3/4 cup wild rice

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1 teaspoon grated lemon peel

3/4 cup long-grain converted rice

3 tablespoons butter

1 medium onion, coarsely chopped

8 ounces fresh button or Cremini mushrooms, quartered

4 large garlic cloves, chopped

Salt and pepper to taste

1/2 teaspoon thyme

1/2 teaspoon rubbed sage

1/2 cup pecans, coarsely chopped

Bring the chicken broth to a boil in a medium saucepan. Add the wild rice, thyme, sage and lemon peel. Bring back to a boil; cover and simmer over low heat for 30 minutes. Add the long-grain rice; cover and cook for an additional 20 minutes or until the broth has evaporated.

Meanwhile, heat the butter in a large sauté pan over medium-high heat. Add the onions and sauté until browned, about 15 minutes. Add the mushrooms, garlic, salt, pepper and pecans and sauté until browned, about 10 additional minutes.

Preheat the oven to 350° F. In a large bowl, combine the rice and mushroom mixture; add the additional thyme and sage and mix well. Place in an buttered or sprayed 8x8-inch casserole; cover with buttered or sprayed foil. Bake until hot, about 30 minutes.

Note: If using as a stuffing, be certain the mixture is cooled before placing in poultry. Check roasting times for stuffed birds.

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