1 teaspoon butter
1/4 medium onion, chopped
2 cups cooked wild rice
1/2 cup chopped pecans
8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil)
1/4 cup water
Salt and pepper to taste


In a skillet, melt butter over medium heat and cook onion until translucent. Add rice, pecans, tomatoes, and water and cook, stirring until water is absorbed. Add salt and pepper to taste. Serves 4.