Ingredients:

• 1/2 cup wild rice, rinsed and drained
• 1 1/2 cups chicken broth
• 3 tablespoons butter
• 1/2 pound small oyster mushrooms
• 1/4 cup pine nuts
• 2 tablespoons chopped chives
• 1 teaspoon chopped fresh thyme
• Coarse salt and freshly ground pepper

Instructions:

1. In medium saucepan, bring rice and broth to boil. Cover, reduce heat, and simmer 35 to 45 minutes.
2. Meanwhile, in large skillet, melt butter over moderate heat.
3. Add mushrooms, pine nuts and cook, stirring frequently, 10 minutes.
4. Stir in chives and thyme and cook 5 minutes longer.
5. Add cooked rice and heat through. Season to taste with salt and pepper.

Serves 4.