1 cup uncooked white and wild rice blend (unseasoned)
3/8 teaspoon salt
1 tablespoon butter
1/4 cup chopped pecans
2 tablespoons chopped fresh parsley
How to Make It
Cook rice according to package directions, omitting salt and fat. Remove from heat; fluff with a fork. Stir in salt. Melt butter in a small skillet over medium heat. Add pecans; cook 4 minutes or until toasted and fragrant, stirring occasionally. Stir butter mixture into rice. Sprinkle with parsley.