Two Rice Pilaf with Pecans Recipes

Ingredients :

1 cup quick-cooking brown rice

2/3 cup instant wild rice

2 cups vegetable stock or "chicken-flavored" vegetable stock, divided

1 tbsp canola oil

1 medium onion, halved lengthwise and thinly sliced

1/4 cup chopped pecans

salt and freshly ground black pepper to taste

finely chopped parsley to taste

1. 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.
2. 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.

Serves 4

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