1. In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired) for 10 minutes, or until the brown rice is golden in colour. 2. Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes. 3. Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender. 4. Remove from heat, stir in apricots or cranberries (or a combination of both), green onions, salt and pepper. 5. Cover, and let stand for 4 minutes. 6. Sprinkle with pecans just before serving. 7. *Note* you may add more broth or water, and simmer a little longer if needed. 8. Delicious! ---------------------------------------------------------------------------
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