Recipe: Pecan Rice Pilaf (using white rice and wild rice)

PECAN RICE PILAF

2 tablespoons 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
1 dash 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 (optional, for garnish)

Melt the butter in a medium saucepan over medium heat. Add the shallot; cook for 2 minute.

Stir in the wild rice and the water, and heat to boiling. Reduce the heat to medium-low and simmer, covered, for 30 minutes.

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 minute. Discard the bay leaf.

Stir the peas into the rice mixture; cook, covered, for 5 minute more.

Remove the cover and raise the heat slightly if the mixture is too wet. Add the parsley and pecans, and sprinkle with mint, if desired.

*To toast the pecans, heat a small skillet over medium heat. Add the pecans and toast until golden, stirring frequently, for 6-8 minute.

Source: The Grains Cookbook by Bert Greene