4½ cups chicken broth; divided
1 tablespoon unsalted butter
1 cup long grain rice
¾ cups toasted Pecan Valley Pecan Pieces
½ cup chopped parsley
1. Rinse wild rice. Combine wild rice with 2½ cups chicken broth, heat to boiling. Cover, reduce heat, and simmer 30 minutes.
2. Drain excess broth, set aside.
3. Heat remaining 2 cups broth and butter to boiling. Add long grain rice, reduce heat, and simmer covered 15 minutes.
4. In a large mixing bowl combine brown rice with the white rice. Toss with parsley and pecans