1/4 c Butter
1 c Brown Rice
1 c Wild Rice
1 c Onion — chopped
1 c Celery — chopped
1 lb Fresh Mushrooms — sliced
3 3/4 c Chicken Broth
1/4 c Fresh Parsley — chopped
1/2 ts Salt
1/4 ts Dried Thyme
Fresh Ground Black Pepper 1/4 c Pecans — chopped
(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 <NURPPL@NURSE.EMORY.EDU>