Categories: Appetizers, Rice 
      Yield: 6 servings 
  
    1/4 c  Butter 
      1 c  Brown Rice 
      1 c  Wild Rice 
      1 c  Onion -- chopped 
      1 c  Celery -- chopped 
      1 lb Fresh Mushrooms -- sliced 
  3 3/4 c  Chicken Broth 
    1/4 c  Fresh Parsley -- chopped 
    1/2 ts Salt 
    1/4 ts Dried Thyme 
           Fresh Ground Black Pepper 
    1/4 c  Pecans -- chopped 
           (optional) 
  
  In a large saucepan, melt butter over medium heat. Add brown rice, wild 
  rice, onion, and celery and saute for approximately 5 minutes or until 
  onion and celery are tender. Add mushrooms, chicken broth, parsley, salt, 
  thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to 
  low and simmer for 1 hour or until liquid has evaporated. 
   
  Serves 6-8 
   
  Notes: We always use the pecans. 
   
  (from "From Portland's Palate" by the Junior League of Portland,OR; ISBN: 
  0-9632525-1-8) 
   
  Recipe By     : Pete Link