Melt the butter in a medium saucepan over medium heat.
Add the leeks and pecans, sauté until the leeks are soft.
Add the garlic and sauté 1-2 minutes, making sure it does not brown.
Add the wild rice, chicken broth and salt. Cover and cook 60 minutes.
When there are twenty minutes left in the cook time add the basmati rice. When the rice is done cooking and tender (but not mushy), let stand 5 minutes longer covered. Drain any excess liquid. Add the Stonewall Kitchen Apple Cranberry Chutney and serve.