Directions

1. Place the brown rice and wild rice in a strainer and rinse under cold water. Drain thoroughly.
2. Combine the rice and bouillon cubes in the saucepan with 5 cups of water. Bring to a boil. Stir once, cover, and turn the heat down low. Cook the rice at a slow bubble until all the water has been absorbed.
3. Stir in the cranberries and pecans.