Wild Rice with Pecans

6 T. butter
1/2 lb sliced mushrooms
1 medium onion, chopped
2 T. finely chopped bell pepper
1 clove of garlic, minced
1 c. chopped pecans
1 c. wild rice, rinsed and drained
3 c. chicken broth
sea salt and pepper to taste

Heat butter in a saucepan. Add mushrooms, onion, bell pepper, and garlic. Saute for 5 minutes. Season with SS&P. Place in a well-buttered 2 qt. covered casserole. Bake at 350 F for 1 hour. (Freezes well)

*Recipe borrowed from Betsy Brown