Baked Wild Rice With Mushrooms And Pecans

• 1/2 cup uncooked wild rice
• 1/2 cup long grain rice
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 8 oz sliced cremini mushrooms
• 3 cup cubed day old French bread
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup toasted chopped pecans
• 1 1/2 cup unsalted chicken stock (I use Kitchen Basics)

1. Rinse and cook wild rice according to package directions.
2. Cook long grain rice according to package directions.
3. Spread bread cubes in a single layer on a baking sheet.
4. Broil 5 to 6 inches from heat for 4 minutes or until lightly browned.
5. Stir after 2 minutes.
6. Set aside.
7. Preheat oven to 325F.
8. In a large nonstick skillet, heat olive oil over medium heat.
9. Add onion and garlic.
10. Cook and stir for 3 minutes.
11. Add mushrooms.
12. Cook 3 more minutes stirring occasionally.
13. Add sage, thyme, salt, pepper and both cooked rices.
14. Cook 2 minutes, stirring occasionally.
15. Stir in stock.
16. Add pecans and toasted bread.
17. Toss lightly.
18. Transfer to a 3 quart baking dish coated with vegetable oil spray.
19. Cover and bake 40 minutes or until hot.

wild rice, long grain rice, olive oil, onion, clove garlic, cremini mushrooms, bread, sage, thyme, salt, pepper, pecans, chicken

Taken from cookpad.com/us/recipes/339400-baked-wild-rice-with-mushrooms-and-pecans (may not work)