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