Shelly's Recipe

PECAN RICE PILAF

Category: Rice/Risotto

2 tbsp butter
1 large shallot, minced
1/3 cup wild rice
1 1/4 cups water
1/2 cup long-grain white rice
3/4 cup beef stock
1/4 cup dry white wine
1 small bay leaf
Dash hot pepper sauce
1/2 cup frozen peas, thawed
2 tbsp chopped parsley
1/4 cup pecan halves, toasted and coarsely chopped

Melt butter in a saucepan and add shallot; cook for 2 minutes. Stir in wild rice and water and heat to boiling. Reduce heat to medium-low and simmer, covered, for 30 minutes. Add the white rice, stock, wine, bay leaf and hot pepper sauce to wild rice. Heat to boiling and then reduce heat to medium-low. Simmer, covered, until both rices are tender and almost absorbed, about 25 minutes. Discard the bay leaf. Stir in the peas and cook, covered, 5 minutes more. Remove the cover and raise the heat slightly if the mixture is too wet. Add the parsley and pecans.