Pecan Rice Pilaf

Photo: flickr user Infrogmation

Ingredients

2 tablespoons Butter

1 lrg Shallot, minced

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

1 dsh Hot pepper sauce

1/2 cup Frozen peas, thawed

2 tablespoons Chopped parsley

1/4 cup Pecan halves, toasted

Coarsely chopped

1 teaspoon Chopped mint (opt)

Preparation

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.