Veggie and Wild Rice Pilaf

I adapted this recipe from my Better Homes and Garden cookbook. 

Add
1 cup fresh sliced mushrooms
1/2 cup green onion, chopped
1 clove garlic, minced
to one tablespoon hot olive oil. 

Cook for about ten minutes or until veggies are tender.

Add
1/2 cup uncooked brown rice
1/2 uncooked Whole Grain Medley (Archer Farms blend of brown rice, rye, bulgur, wheat, red quinoa, and wild rice )  Remember to wash and drain the grains first.

Cook for 3 minutes, stirring frequently.

Add chicken broth (I prefer organic)
Bring to boiling, reduce heat.
Simmer, covered, for 45 minutes, or until rices are tender and most of the liquid is absorbed.

While it is cooking you can shred your carrot and zucchini and toast your pecans.  Toast 1/3 cup pecans by spreading them onto a baking sheet and baking at 350F for 5 minutes.

Remove from heat.

Stir in
1/2 cup shredded zucchini
1/2 cup shdreed carrot
1/8 tsp black pepper

Let stand covered for 5 minutes.  Then stir in the pecans.

Finished product:  whole grain meal with veggies and pecans for protein!