Wild Rice Pecan Pilaf
Elevate your side dish game with this hearty and flavorful Wild Rice Pecan Pilaf, a perfect blend of nutty wild rice, aromatic sautéed vegetables, and toasted pecans. Cooked in rich vegetable broth and infused with earthy herbs like thyme and sage, this pilaf delivers layers of taste and texture in every bite. A touch of butter and olive oil adds depth, while fresh parsley brings a burst of freshness to this wholesome recipe. Quick to prepare yet bursting with complexity, it makes for a stunning accompaniment to roasted meats or a satisfying plant-based entree. Whether you're hosting a holiday feast or seeking a weeknight culinary upgrade, this easy-to-make dish is sure to impress. Keywords: wild rice pilaf, pecan side dish, flavorful vegetarian recipe, holiday rice dish.
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 2.5 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 stalks celery stalk
- 1 medium carrot
- 2 cloves garlic cloves
- 0.5 cup pecans
- 0.5 teaspoon dried thyme
- 0.25 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the wild rice blend under cold water in a fine-mesh sieve to remove excess starch. Set aside.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the wild rice blend, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has absorbed the broth. If needed, drain off any excess liquid. Set the cooked rice aside.
While the rice cooks, finely dice the yellow onion, celery, and carrot. Mince the garlic cloves.
Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrot to the skillet and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, dried thyme, dried sage, salt, and black pepper, and cook for another 1 minute.
Meanwhile, toast the pecans by placing them in a dry skillet over medium heat. Stir frequently for about 3-4 minutes until they are golden and fragrant. Remove from the skillet and chop roughly.
Combine the cooked wild rice with the sautéed vegetables in the skillet, stirring to evenly distribute the ingredients.
Gently stir in the toasted pecans and chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or enjoy it as a wholesome, plant-based main dish.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 21.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2704 mg | 58% | |
*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.
