Northwoods Pilaf
Experience the rustic charm of the Northwoods with this hearty and flavorful Northwoods Pilaf, a wholesome blend of wild rice and quinoa simmered to perfection in rich vegetable broth. This recipe is elevated with sautéed cremini mushrooms, sweet dried cranberries, and the nutty crunch of toasted pecans, all enhanced by fragrant thyme and rosemary. Topped with a vibrant sprinkle of fresh parsley, this pilaf is as visually stunning as it is delicious. Ready in under an hour, it makes the perfect side dish for cozy dinners or a satisfying vegetarian main. Whether you're seeking a nutritious whole grain recipe or a unique twist on classic pilaf, this dish is sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 1 cup quinoa
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans, roughly chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Rinse the wild rice and quinoa under cold water in a fine-mesh strainer to remove excess starch and bitterness. Set aside.
In a medium saucepan, combine the wild rice, quinoa, and vegetable broth. Bring to a boil over high heat, stir once, then reduce heat to low, cover, and simmer for 35-40 minutes until the grains are tender and most of the liquid is absorbed.
While the grains cook, heat the butter and olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes until softened and beginning to turn golden, stirring occasionally.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 7-8 minutes until the mushrooms release their liquid and become tender.
Sprinkle the thyme, rosemary, salt, and pepper over the vegetables. Stir well and cook for 1 more minute to toast the herbs slightly.
Once the grains are cooked, fluff them with a fork and transfer to the skillet with the sautéed vegetables.
Add the dried cranberries and toasted pecans to the mixture, stirring gently to combine all ingredients evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove from the heat and sprinkle the chopped parsley over the pilaf for freshness.
Serve warm as a side dish or a standalone vegetarian main.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 76.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 295 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3692 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
