1 c. wild rice
1 stick butter
1 medium onion, chopped
1/2 c. celery
1 c. chopped pecans
1 c. long grain white rice, uncooked
4 c. chicken broth
3 tbsp. soy sauce (light or regular)

Wash wild rice. Place in saucepan. Cover with 2-3 inches of water. Bring to boil. Cook 20 minutes only. Drain and set rice aside. Melt butter in large skillet. Saute onion and celery. When soft, add pecans and white rice; saute 3-5 minutes until lightly toasted. Add wild rice. Put in 2 quart casserole. Preheat oven to 350 degrees. Bring chicken broth and soy sauce to boil. Pour over rice; cover tightly. Bake 1 - 1 1/4 hours until liquid is absorbed.