Get twice the rice plus earthy flavor in this versatile side dish. Serve it with roasted meat, poultry or seafood. If you have any leftovers, toss with a dressing for a super salad.
Heat oven to 300°. Bring a large saucepan of unsalted water to a boil over moderate heat. Add the wild rice and boil, uncovered, for 15 minutes. Add the brown Basmati rice and boil 20 minutes more. Drain.
Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, for 10 to 15 minutes or until lightly toasted; set aside.
Transfer the rices to a colander. Set over boiling water in a large saucepan, cover, and steam for 15 to 20 minutes or until tender. Transfer the rice to a warm serving boil and stir in the butter, pecans, salt, pepper and chives.
