Wild Rice and Pecan Pilaf

[ButterSticks]

1/4 cup butter
2 tablespoons olive oil
2 cups raw wild rice
1 chopped onion
3/4 cup chopped celery
1/4 cup chopped carrot
1 cup sliced mushrooms
4 cups chicken broth
salt, pepper, MrsDash to taste
1/2 cup toasted chopped pecans *

To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Set aside

Heat butter and olive oil in a large heavy skillet or 3-4 quart pot. Sauté wild rice, onion, celery, carrots,mushrooms, salt, pepper and MrsDash until vegetables are golden brown. Add chicken broth. Cover and simmer for 30 to 40 minutes, until rice is tender. Toss w/pecans just before serving.

TIP: I find that when cooking rice if you taste the water/broth before you cover and simmer and it is just slightly salty the end result will be delicious!