3 cups cold water
1/2 tsp. salt
1 cup each of brown and wild rice
1/3 cup coarsely chopped pecans
2 tbsp. butter
1/2 cup finely chopped red pepper
4 whole green onions, thinly sliced
1/8 tsp. each of salt and freshly ground black pepper

Makes 8 to 10 Servings

Recipe from Chatelaine Cook Book 

Rinse the rices in cold water.  Then, place them in a saucepan with 3 cups cold water and 1/2 tsp. salt.  Bring t a boil.  Reduce heat and simmer gently, covered, for about 35 min.

Meanwhile, stir the pecans in a small ungreased frying pan set over med. heat.  When the nuts are fragrant and hot, remove them from the pan and set aside.  Add the butter, red pepper and green onions to the pan and sauté for 3 min.  When the rice is tender, drain off andy  excess water.  Stir in the pecans, red pepper, onions, salt and pepper.