Chicken and Pecan Wild Rice Pilaf

1 cup uncooked wild rice blend

2 chicken flavored bouillon cubes

1 medium onion, chopped

2 celery stalks, chopped

2 tablespoons butter

2 boneless, skinless chicken breasts, grilled, then cubed into bite size pieces (I used an all-purpose Greek seasoning to season mine)

3/4 cup chopped, toasted pecans

Salt and Pepper to taste

Cook rice according to package directions adding bouillon cubes to water.  Place in a large bowl when done.  Sauté the onion and celery in 2 tablespoons butter over medium heat until crisp-tender; add to the rice.  Add chicken and toasted pecans to rice and stir until mixed.  Season with salt and pepper to taste.  Serve warm as a rice pilaf, or cold from the refrigerator as a rice salad.