Serves: 4 Prep & Cook Time: 45 min
1 cup Wild Rice
1 cup Long Grain Rice
1 cup Pecans, coarsely chopped
1 jar, B & M Apricot & Pepper Jam
1 cup Celery, chopped
¾ cup Onion, chopped
¼# Butter, sweet cream
1 Tbls, Parsley, chopped
½ tsp, Sea Salt
3 cans, Chick Broth
½ cup Water

Sauté' onions, celery in butter until onions are transparent. Add pecans, B & M Apricot Pepper Jan, continue to cook for several minutes. Add rice, cook for several minutes more stirring well. Add chestnuts, parsley, broth, water, salt bring to boil. Place in oven at 350 degrees in covered baking dish. Fluff after 10 minutes of cooking, continuing on cooking until rice is cooked. Serve.

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