1/3 c. wild rice
1 1/4 c. water
1/3 c. regular brown rice
1/2 tsp. instant chicken bouillon granules
1 1/2 c. sliced fresh mushrooms
3 green onions, sliced
2 oz. jar sliced pimiento, drained
1/2 c. broken pecans
2 oz. prosciutto ham (1/2 c.) snipped
2 tbsp. fresh parsley, snipped
1/4 c. water

Or 3 slices bacon, crisp cooked, drained and crumbled.

Bring first four ingredients to boil, reduce heat, simmer 45 minutes. Add mushrooms, onion, pimiento. Cook, covered over medium heat 10 minutes until tender, stirring frequently. Stir in the pecans, prosciutto, parsley and 1/4 cup water. Transfer into 1 quart casserole (make ahead, chill). Bake 375 degree oven for 25 to 30 minutes. Microwave on High 6 to 8 minutes.