Long Grain & Wild Rice with Pecans and Craisins

I have had a bag of wild & long grain rice sitting in my pantry for quite a number of months, so I decided today was the day that I was going to use it up! This is a delicious and deceptively simple rice that looks and tastes like a gourmet dish.

LONG GRAIN & WILD RICE WITH PECANS AND CRAISINS

Ingredients:

1 cup uncooked long grain rice

1 cup uncooked wild rice

2/3 cup craisins (or dried cherries)

1 large carrot, finely diced

1 rib of celery, finely diced

1 small red onion, diced

2 tbsp butter

5 cups chicken broth (or use vegetable broth)

1/2 cup chopped pecans, toasted

• In a large saucepan, saute celery, carrot and onion in butter until tender, over medium-high heat. Stir in the broth and the wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 mins.


• Add long grain rice; cover and simmer 20 mins. longer. Stir in the craisins; cook 5 mins longer or until the liquid is absorbed. Just before serving, stir in the toasted pecans (to toast them you can either dry fry them in a skillet, or place them on a baking sheet under the broiler...just make sure you keep turning the nuts so that they don't burn!)