Amount Per Serving: 1/2 cup
- 2 cups vegetable broth
- 1 cup wild rice
- 1/2 tsp salt
- 2 Tbsp butter
- 1/2 cup pecans, chopped
- 1 Tbsp olive oil
- 1 apple chopped
- 1 onion, chopped
- 1/4 tsp nutmeg
Bring chicken broth to a boil, add rice and salt and simmer for 40-45 minutes.
In a non-stick skillet, melt butter, add pecans and sauté until the pecans are golden brown.
Remove pecans from the pan and set aside.
In the same pan, add olive oil, and sauté the chopped onion and apple until the onions are translucent.
Sprinkle with nutmeg, salt and pepper.
When the rice is done, stir in the apple/onion mixture and pecans.