Ingredients
1/2 cup uncooked brown rice1/2 cup finely chopped carrots1/2 cup chopped onion1/2 cup sliced fresh mushrooms2 tablespoons canola oil1/2 cup uncooked wild rice3 cups chicken broth1/4 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed1/2 cup uncooked long grain rice1/3 cup chopped dried apricots2 tablespoons minced green onions1/4 teaspoon salt1/8 teaspoon pepper1/2 cup chopped pecans, toasted
Preparation
In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden.
Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender.
Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.
