1 1/2 c. wild rice
4 tbsp. vegetable oil
1/3 c. diced shallots
1/3 c. diced carrots
5 c. chicken stock
4 bay leaves
1/4 tsp. black pepper
3 tbsp. unsalted butter
3/4 c. pecan halves
Salt to taste

In a strainer, rinse the wild rice well. Shake well to dry. Preheat the oven to 325 degrees. Heat the vegetable oil in a heavy saucepan. Add the wild rice, shallots and carrots. Saute over medium heat, stirring constantly, for 5 minutes.

Add the chicken stock, bay leaves and black pepper. Bring to a boil. Transfer to an ovenproof casserole.

Tightly cover, then place in preheated oven. Cook for 1 1/2 to 2 hours, or until the rice is tender and has absorbed the liquid. Stir occasionally. Add a small amount of water if rice begins to dry out before it is tender.

Melt butter and saute pecan halves over low heat. Add to the rice and mix gently. Check for seasoning, adding salt if it is necessary.