---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PECAN RICE PILAF
 Categories: Rice
      Yield: 4 Servings
 
      2 tb Butter
      1 lg Shallot, minced
    1/3 c  Wild rice
  1 1/4 c  Water
    1/2 c  Long-grain white rice
    3/4 c  Beef stock
    1/4 c  Dry white wine
      1 sm Bay leaf
      1 ds Hot pepper sauce
    1/2 c  Frozen peas, thawed
      2 tb Chopped parsley
    1/4 c  Pecan halves, toasted
           Coarsely chopped
      1 ts Chopped mint (opt)
 
  1. Melt the butter in a medium saucepan over medium heat. Add the shallot;
  cook for 2 min. Stir in the wild rice and the water, and heat to boiling.
  Reduce the heat to medium-low and simmer, covered, for 30 min.
  
  2. Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to
  the wild rice. Heat to boiling, then reduce the heat to medium-low. Simmer,
  covered, until both rices are tender and almost all the liquid has been
  absorbed, about 25 min. Discard the bay leaf. Stir the peas into the rice
  mixture; cook, covered, for 5 min more. Remove the cover and raise the heat
  slightly if the mixture is too wet. Add the parsley and pecan, and sprinkle
  with mint, if desired.
  
  Note: To toast the pecan, heat a small skillet over medium heat. Add the
  pecans and toast until golden, stirring frequently, for 6-8 min.
  
  The Grains Cookbook by Bert Greene ISBN 0-89480-612-2 pg 344
 
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