Wild and Brown Rice with Roasted Pecans

Get twice the rice plus earthy flavor in this versatile side dish. Serve it with roasted meat, poultry or seafood. If you have any leftovers, toss with a dressing for a super salad.

  • 2/3 cup Chieftain Wild Rice
  • 11/3 cups Brown Basmati Rice
  • ½ cup coarsely chopped pecans
  • 1 tablespoon unsalted butter or margarine
  • ½ teaspoon each salt and black pepper
  • ¼ cup snipped fresh chives or minced parsley

Heat oven to 300°. 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 Basmati rice and boil 20 minutes more. Drain.

Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, for 10 to 15 minutes or until lightly toasted; set aside.

Transfer the rices to a 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 boil and stir in the butter, pecans, salt, pepper and chives.