Wild Rice Pilaf with Mushrooms and Pecans
Elevate your side dish game with this hearty and flavorful Wild Rice Pilaf with Mushrooms and Pecans. Packed with nutty wild rice, savory sautéed mushrooms, and the crunch of toasted pecans, this recipe strikes the perfect balance between earthy and vibrant flavors. Each bite is infused with fresh thyme and parsley for an aromatic finish, while the vegetable broth adds depth to the tender grains. This easy-to-make dish comes together in under an hour and is perfect for holiday gatherings, weeknight dinners, or as a wholesome vegetarian main course. Serve it warm to let the buttery richness and nutty undertones shine—just the kind of comforting, crowd-pleasing recipe your table has been waiting for!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup pecans, chopped
- 1 teaspoon thyme leaves, fresh
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cool water using a fine-mesh strainer and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and set aside.
While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
In a separate small dry skillet, toast the chopped pecans over medium heat for 2-3 minutes, or until fragrant, being careful not to burn them.
Once the mushrooms are cooked, add the thyme, salt, and black pepper to the skillet. Stir well to combine.
Add the cooked wild rice to the skillet with the mushroom mixture. Stir to combine and cook for 2-3 minutes to heat through.
Remove the skillet from the heat. Stir in the toasted pecans and chopped parsley.
Taste and adjust seasoning if necessary. Serve warm and enjoy!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 23.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3195 mg | 68% | |
*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.
