2 cups vegetable stock or
"chicken-flavored" vegetable stock, divided
1 tbsp canola oil
1 medium onion, halved lengthwise and
1/4 cup chopped pecans
salt and freshly ground black pepper to
finely chopped parsley to taste
Cook brown rice and wild rice in
separate pans according to package directions, using 1 1/4 cups stock
for brown rice and 2/3 cup of stock for wild rice.
While rices cook, heat oil in a medium
sauté pan. Add onion and cook, stirring often, until it is translucent
and tender, 10-15 minutes. Add pecans, brown and wild rices, salt and
pepper. Fold in parsley just before serving.