Ingredients
- 1,100 ml chicken broth
- 120 gr long rice (grain)
- 100 gr pecans (toasted chopped)
- 90 gr wild rice
- 14 gr butter
- 14 gr parsley (chopped)
Rinse wild rice. Combine wild rice with 2- half c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside. Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans
