Ingredients:
1/2 teaspoon salt
1/4 cup wild rice
2 tablespoons butter
1 medium carrots, peeled and minced
1 stalk celery, minced
1/2 cup white mushrooms, minced
1/2 cup toasted pecans, coarsely chopped
salt & freshly ground black pepper
Directions:
In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
Add the 1/2 tsp salt and the wild rice.
Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
Drain and set aside.
In a 10″ skillet, melt the butter over medium heat.
Add the carrot and saute for 1-2 minutes.
Add celery, mushrooms, and pecans.
Saute for just about 2 minutes more, stirring often.
Add the rice and saute until thoroughly combined.
Season with salt and pepper and serve.
Serves 4.
Servings: 4
Time preparation: 15 min.
Time total: 65 min.