Wild Rice Pilaf with Toasted Pecans
Wild Rice Pilaf with Toasted Pecans
Ingredients
For the Toasted Pecans
- 1/2 cup pecan halves
- 1 tablespoon unsalted butter
For the Wild Rice Pilaf
- 1 cup wild rice, rinsed
- 3 cups chicken broth, or vegetable broth
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 4 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh sage, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the toasted pecans: In a small skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the pecan halves and cook, stirring frequently, until lightly golden brown and fragrant, about 3 to 5 minutes. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min
- 2
Sauté the aromatics: In a large saucepan or Dutch oven with a tight-fitting lid, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 3
Add mushrooms and garlic: Stir in the sliced cremini mushrooms and minced garlic. Continue to cook until the mushrooms have softened and released their liquid, and the garlic is fragrant, about 5 minutes.
⏱️ 5 min
- 4
Combine with rice and herbs: Add the rinsed wild rice, chopped fresh thyme, and chopped fresh sage to the saucepan. Stir well to coat the rice and vegetables with the butter and herbs.
⏱️ 2 min
- 5
Simmer the pilaf: Pour in the chicken broth, then stir in the kosher salt and freshly ground black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 40 to 45 minutes, or until the wild rice is tender and most of the liquid has been absorbed. Do not lift the lid during cooking.
⏱️ 45 min
- 6
Finish and serve: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Uncover, fluff the pilaf with a fork, and gently stir in the toasted pecans. Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Rice Pilaf with Toasted Pecans
Ingredients
For the Toasted Pecans
- 1/2 cup pecan halves
- 1 tablespoon unsalted butter
For the Wild Rice Pilaf
- 1 cup wild rice, rinsed
- 3 cups chicken broth, or vegetable broth
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 4 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh sage, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the toasted pecans: In a small skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the pecan halves and cook, stirring frequently, until lightly golden brown and fragrant, about 3 to 5 minutes. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min - 2
Sauté the aromatics: In a large saucepan or Dutch oven with a tight-fitting lid, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 3
Add mushrooms and garlic: Stir in the sliced cremini mushrooms and minced garlic. Continue to cook until the mushrooms have softened and released their liquid, and the garlic is fragrant, about 5 minutes.
⏱️ 5 min - 4
Combine with rice and herbs: Add the rinsed wild rice, chopped fresh thyme, and chopped fresh sage to the saucepan. Stir well to coat the rice and vegetables with the butter and herbs.
⏱️ 2 min - 5
Simmer the pilaf: Pour in the chicken broth, then stir in the kosher salt and freshly ground black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 40 to 45 minutes, or until the wild rice is tender and most of the liquid has been absorbed. Do not lift the lid during cooking.
⏱️ 45 min - 6
Finish and serve: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Uncover, fluff the pilaf with a fork, and gently stir in the toasted pecans. Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 5 min