2 cups chicken broth
1-1/2 cups wild rice blend
1 tablespoon butter
1/2 teaspoon salt
1/3 cup pecans or hazelnuts, chopped
1/4 tablespoon olive oil
In a medium saucepan, bring the broth, rice, butter and salt to a boil. Cover the pan and lower the heat. Simmer until tender, about 45 minutes.
Remove from the heat and let stand, covered, for 10 minutes; fluff the rice. Add the nuts and olive oil to the rice and toss to combine; season with salt and black pepper to taste.