Rinse and cook wild rice according to package directions.

Cook long grain rice according to package directions.

Spread bread cubes in a single layer on a baking sheet.

Broil 5 to 6 inches from heat for 4 minutes or until lightly browned.

Stir after 2 minutes.

Set aside.

Preheat oven to 325°F.

In a large nonstick skillet, heat olive oil over medium heat.

Add onion and garlic.

Cook and stir for 3 minutes.

Add mushrooms.

Cook 3 more minutes stirring occasionally.

Add sage, thyme, salt, pepper and both cooked rices.

Cook 2 minutes, stirring occasionally.

Stir in stock.

Add pecans and toasted bread.

Toss lightly.

Transfer to a 3 quart baking dish coated with vegetable oil spray.

Cover and bake 40 minutes or until hot.