Ingredients
- 1 black pepper (fresh ground)
- 3 3/4 c chicken broth
- 1 lb mushrooms (fresh sliced)
- 1 c brown rice
- 1 c wild rice
- 1 c onion (chopped)
- 1 c celery (chopped)
- 1/4 c butter
- 1/4 c pecans (chopped)
- 1/4 c parsley (fresh chopped)
- 1/2 ts salt
- 1/4 ts thyme (dried)
(optional) In a large saucepan, melt butter over medium heat. Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender. Add mushrooms, chicken broth, parsley, salt, thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated. Serves 6-8 Notes: We always use the pecans. (from "From Portland's Palate" by the Junior League of Portland,OR; ISBN: 0-9632525-1-8) Recipe By : Pete Link
