1. In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil. 2. Add the 1/2 tsp salt and the wild rice. 3. Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender. 4. Drain and set aside. 5. In a 10" skillet, melt the butter over medium heat. 6. Add the carrot and saute for 1-2 minutes. 7. Add celery, mushrooms, and pecans. 8. Saute for just about 2 minutes more, stirring often. 9. Add the rice and saute until thoroughly combined. 10. Season with salt and pepper and serve. 11. Serves 4. ---------------------------------------------------------------------------
Nutrition
Ingredients
