2 tablespoons unsalted butter
1 large shallot, minced
⅓ cup wild rice
1¼ cups water
½ cup long-grain white rice
¾ cups beef stock
¼ cup dry white wine
1 small bay leaf
1 dash hot pepper sauce
½ cup frozen peas, thawed
2 tablespoons parsley; chopped
¼ cup Pecan Valley Pecan Halves
1 teaspoon mint; chopped
1. Melt the butter in a medium saucepan over medium heat. Add the shallot; cook for 2 minutes. Stir in the wild rice and the water, and heat to boiling. Reduce the heat to medium-low and simmer, covered, for 30 minutes
2. Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to the wild rice. Heat to boiling, and then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 minutes.
3. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 minutes more. Remove the cover and raise the heat slightly if the mixture is too wet.
4. 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 to 8 minutes.