Step 1

Melt the butter in a medium saucepan over medium heat.

Step 2

Add the shallot; cook for 2 min. Stir in the wild rice and the water, and heat to boiling.Reduce the heat to medium-low and simmer, covered, for 30 min.

Step 3

Add the white rice, beef stock, wine, bay leaf, and hot pepper sauce to the wild rice.

Step 4

Heat to boiling, then reduce the heat to medium-low. Simmer, covered, until both rices are tender and almost all the liquid has been absorbed, about 25 min. Discard the bay leaf. Stir the peas into the rice mixture; cook, covered, for 5 min more.

Step 5

Remove the cover and raise the heat slightly if the mixture is too wet.

Step 6

Add the parsley and pecan, and sprinkle with mint, if desired.Note: To toast the pecan, heat a small skillet over medium heat.

Step 7

Add the pecans and toast until golden, stirring frequently, for 6-8 min.