Another wonderful recipe from the Inn at Little Washington.
In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
Add the 1/2 tsp salt and the wild rice.
Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
Drain and set aside.
In a 10" skillet, melt the butter over medium heat.
Add the carrot and saute for 1-2 minutes.
Add celery, mushrooms, and pecans.
Sauté for just about 2 minutes more, stirring often.
Add the rice and sauté until thoroughly combined.
Season with salt and pepper and serve.
