Ingredients:
- 2 tablespoons Olive Oil
- 1 medium chopped onion
- 3/4 cup chopped celery
- 1 teaspoon finely chopped garlic
- 2 large Portobello mushrooms, sliced thin
- 4 cups cooked wild rice
- 1 cup chopped parsley
- 1 cup Chicken Broth
- 1 teaspoon Sea Salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped, toasted pecans
Directions:
- In a large skillet heat the Olive Oil over medium high heat.
- Saute onion, celery, garlic until nicely browned and tender, add mushrooms and half the parsley.
- Add rice, Chicken Broth, Sea Salt and pepper.
- Bring to a boil, then reduce heat to a simmer and cook uncovered until liquid is absorbed, about 15 minutes.
- Transfer to a serving dish and sprinkle with toasted pecans and the remaining parsley.