1. Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
2. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently,until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4|
|Calories from Fat: 239 (36%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 71.4mg||22 %|
|Sodium 188.7mg||7 %|
|Potassium 963.9mg||25 %|
|Total Carbohydrate 88.2g||26 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 73.7g|
|Protein 24.9g||36 %|
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Calories per serving: 671
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