1/2 c. butter
1/2 lb. fresh mushrooms, slices
1 onion, peeled and chopped
2 tbsp. chopped green bell pepper
1 clove garlic, peeled and minced
1 c. chopped pecans
1 c. wild rice, uncooked
3 c. chicken broth,
salt and pepper to taste

Melt butter in large skillet; add mushrooms, onion, green pepper, and garlic. Cook 5 minutes. Add pecans; cook 1 minute. Rinse and drain rice; mix rice into the mushroom mixture; add broth. Season with salt and pepper to taste. Pour into a well-greased 2 qt. casserole dish; cover and bake in preheated oven for 1 hour at 350°F.