3/4 c  Wild rice
4 1/2 c  Chicken broth, divided
1 tb Butter
1 c  Long grain rice
3/4 c  Toasted chopped pecans
1/2 c  Chopped parsley

Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to
boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside.
Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce
heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans