Ingredients:
4 tablespoons butter ( can use oil)
3 cups sliced mushrooms ( about 8-oz)
1 cup chopped red bell peppers
1 green onions, chopped
1 -2 tablespoon minced garlic
1/2 teaspoon fresh ground black pepper
3 (10 1/2 ounce) cans chicken broth ( low-sodium is good to use)
1 (12 ounce) packages wild rice ( Uncle Ben’s is good)
salt ( to taste)
1/3 cup chopped pecans
Directions:
In a large saucepan melt the butter over med-high heat.
Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
Add the broth to a large saucepan; bring to a boil.
Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed.
Season with salt to taste and more black pepper if desired.
Stir in mushroom mixture; cook 1 minute, or until thoroughly heated.
Stir in pecans.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.