Wild Rice Pilaf With Mushrooms And Pecans Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt butter over medium heat. Add onions and mushrooms, and cook until onions are translucent and mushrooms are tender.
• STEP 2.Add wild rice, vegetable broth, and thyme to the saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for about 45 minutes, or until rice is tender and liquid is absorbed.
• STEP 3.Stir in pecans and season with salt and pepper to taste. Cook for an additional 5 minutes, until pecans are toasted and flavors are well combined.
• STEP 4.Serve the wild rice pilaf hot as a side dish with roasted chicken or grilled steak. It can also be enjoyed on its own as a vegetarian main course.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Cooking Tips

• To enhance the flavor of the wild rice, you can cook it in vegetable or chicken broth instead of water.
• Feel free to add other vegetables like carrots or celery to the pilaf for added color and texture.
• For a nut-free version, you can omit the pecans or substitute them with toasted sunflower seeds.

Storage and Serving

• Serve the wild rice pilaf hot as a side dish with roasted chicken or grilled steak.
• It can also be enjoyed on its own as a vegetarian main course.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.