1 c. uncooked wild rice
1/2 c. butter
1/2 lb. mushrooms, sliced
2 tbsp. minced onion
2 tbsp. minced green pepper
1 clove garlic, minced
1/4 c. chopped pecans
3 c. chicken broth
Salt and pepper to taste

Wash and soak wild rice 1 hour in boiling water or soak overnight. Melt butter and add mushrooms, onion, green pepper and garlic. Cook 5 minutes, stirring often. Add pecans and cook 1 minute more. Drain rice and add to mushroom mixture. Add broth, salt and pepper. Pour into a 1 1/2 quart greased casserole. Cover and bake in a 325 degree oven for 1 hour, then uncover and continue baking 20-25 minutes. 6-8 servings. Add leftover chicken or turkey and it's a main course.