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wild rice with pecans
Makes 6 servings
1-1/2 cups wild rice
Water
2 stalks celery, chopped
3 green onions or 1 small sweet onion, chopped
1 tablespoon olive oil
1/3 cup chopped flat-leaf parsley
3-3/4 cups chicken stock
1/2 teaspoon each dried marjoram and thyme
Salt and pepper to taste
1/3 cup chopped pecans or pistachios
Preheat the oven to 375F. Place the rice in a bowl, cover with water, and let stand 1 hour; drain. In a saucepot saut the celery and onions in oil until limp. Add the parsley, rice, stock, marjoram, and thyme. Season with salt and pepper. Bring to a boil, cover, and bake in the oven for 50 minutes to 1 hour, or until the rice is cooked through. Sprinkle with the nuts.
©Lou Seibert Pappas
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