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Rice Pilaf with sautéed pecans

1/3 cup wild rice
2 2/3 cup water
1 chicken bouillon cube or granules
1 cup long grain rice
1/2 cup coarsely chopped pecans
2 tablespoons butter or margarine
2 tablespoons fresh parsley (optional)

Rinse wild rinse in cold water, drain. In a 2 quart pot with a lid combine water, wild rice and bouillon cube. Bring to a boil. Reduce heat. Cover and simmer 20 minutes. Add long grain rice. Return to boil. Reduce heat and cover for 20-25 minutes or until rice is tender and water is absorbed. Mean, while in a small skillet cook pecans in butter about 2 minutes. Add pecans to rice mixture, add parsley. Toss and serve.

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