Wild Rice with Shitake Mushrooms and Pecans

6

4 cups water ¾ cup wild rice 1½ tablespoons margarine or butter, divided ½ cup pecans 1 celery rib, peeled, trimmed, cut into 1-inch pieces 1 small onion, peeled and quartered 3 ounces shitake mushrooms, cleaned, stems trimmed ¼ teaspoon ground black pepper ¼ teaspoon salt

Calories 214 (42% from fat) • carb. 26g • prot. 5g • fat 10g • sat. fat 1g • chol. 0mg • sod. 266mg

Place water in a Cuisinart® Anodized Non-Stick 2¾ quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low, add rice and simmer, partially covered, until tender, about 30 minutes. While rice is cooking melt ½ tablespoon margarine in a Cuisinart® Anodized Non-Stick 3-½-quart sauté pan over medium heat. Add pecans and toast, stirring often, until lightly browned, about 5 minutes. Cool slightly. Place pecans in a Cuisinart® food processor fitted with the metal blade and pulse to coarsely chop, about 6 times. Reserve. Add celery and onion; pulse to coarsely chop, about 4 - 5 times. Leave in work bowl. Insert the standard slicing disc. Place the mushrooms in the large feed tube and slice using light pressure. About 5 minutes before the rice is done, heat remaining 1 tablespoon margarine in the sauté pan over medium heat. Add vegetables and cook, stirring, until tender, about 3 - 4 minutes. Drain rice; add rice and pecans to skillet and cook until heated through, about 3 - 4 minutes. Season with pepper and salt. Serve warm