Pecan Rice Pilaf
By: Anonymous
Published: Tuesday, December 29, 2009 - 10:23pm

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 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. 2 Reduce the heat to medium-low and simmer, covered, for 30 min. 3 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. 4 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.