Instructions: Combine the wild rice with 2 cups of the chicken stock and 2 tablespoons of the butter in a saucepan. Cook, covered, for 1 hour or until all liquid is absorbed and the rice is tender.

Combine the brown rice, the remaining 2 2/3 cups chicken stock and 2 tablespoons of the butter in another saucepan. Bring to a boil; reduce heat to low. Cook for 50 minutes or until the liquid is absorbed.

Melt the remaining 3 tablespoons of the butter in a skillet over medium heat. Add the shallots and mushrooms. Saute for 5 minutes.

Toss the wild rice, brown rice, shallots and mushrooms in a large bowl.

Season with salt and pepper. Add the pecans and parsley, mixing well.

Note:
My dear friend, Britton Wilson, gave me this recipe years ago and I have prepared it for my own dinner parties and large catered events. Its always a popular side dish and a great accompaniment for game and meat dishes.

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