A refined version of the classic pilaf, incorporating a touch of sherry and toasted nuts for added depth and texture.
Total Time
65
Yield
6
Calories
350 cal
Difficulty
Medium
Cuisine
Holiday
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What You'll Need
Equipment:
Large pot or Dutch oven, Measuring cups and spoons, Cutting board, Knife, Small skillet (for toasting pecans) •
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Instructions
Rinse the Wild Rice under cold water until the water runs clear.
In a large pot or Dutch oven, melt the Butter over medium heat.
Add the Yellow Onion and Celery Stalks from the Vegetables group and cook until softened, about 5-7 minutes.
Add the Garlic Cloves from the Vegetables group and cook for 1 minute more, until fragrant.
Add the Mixed Mushrooms from the Mushrooms group and cook until browned and softened, about 8-10 minutes.
Deglaze the pan with Dry Sherry from the Vegetables group, scraping up any browned bits from the bottom.
Add the Wild Rice from the Rice & Grains group, Chicken Broth from the Liquid & Seasoning group, Dried Thyme, Salt, and Black Pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and the liquid is absorbed.
Fluff with a fork and stir in the toasted Pecans from the Nuts & Garnish group. Garnish with Fresh Parsley from the Nuts & Garnish group. Serve immediately.
