Ingredients

Instructions

  1. In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
  2. Add the 1/2 tsp salt and the wild rice.
  3. Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
  4. Drain and set aside.
  5. In a 10" skillet, melt the butter over medium heat.
  6. Add the carrot and saute for 1-2 minutes.
  7. Add celery, mushrooms, and pecans.
  8. Saute for just about 2 minutes more, stirring often.
  9. Add the rice and saute until thoroughly combined.
  10. Season with salt and pepper and serve.
  11. Serves 4.