Bring the chicken broth to a boil in a large saucepan and add the brown and wild rice and salt. Simmer until done about 40-45 min.

Melt the butter in a large non-stick pan and saute the pecans until fragrant and slightly browned. Remove from the pan and set aside.

In the same pan, add the olive oil, saute the onion and apple. Sprinkle with nutmeg, salt, and pepper and cook until the onions are transparent.

When the rice is done stir it into the apple and onion mixture adding in also the pecans. Stir to combine and then place in a serving dish.