• ½ cup uncooked Brown Basmati Rice
• ½ cup finely chopped carrots
• ½ cup chopped onion
• ½ cup sliced fresh mushrooms
• 2 tablespoons cooking oil
• ½ cup uncooked Chieftain Wild Rice
• 3 cups chicken broth
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ½ cup uncooked White Basmati Rice
• 1/3 cup chopped dried apricots
• 2 tablespoons minced green onions
• ½ teaspoon salt
• 1/8 teaspoon pepper
• ½ cup chopped pecans, toasted

   In a large saucepan, saute brown basmati, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. Add wild rice, broth, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in white basmati; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.