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