Name: Wild Rice and Maple Pilaf (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Wild Rice; 1/2 cup Long-Grain White Rice; 1/2 cup Onion-diced; 1/4 cup Celery-diced; 2 tbsp Butter; 2 tbsp Maple Syrup; 1 tsp Dried Thyme; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 cup Pecans-chopped; 3 cups Chicken Broth

Recipe tier

A comforting and flavorful pilaf featuring wild rice, toasted pecans, and a touch of maple syrup.

Total 45 min

Serves 6

Steps 6

Ingredients 11

Soundtrack the cook

Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Rice & Grains
1 cup 170 g Wild Rice
cup 60 g Long-Grain White Rice
Vegetables
cup 120 mL Onion-diced
cup 60 mL Celery-diced
Flavorings
2 tbsp 30 mL Butter
2 tbsp 30 mL Maple Syrup
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Nuts & Seeds
cup 60 g Pecans-chopped
Liquid
3 cups 720 mL Chicken Broth

Equipment

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Instructions

🎙️ Cook with voice coach

Rinse the Wild Rice and White Rice under cold water until the water runs clear.
In a large saucepan, melt the Butter over medium heat. Add the Onion and Celery and cook until softened, about 5 minutes.
Add the Wild Rice, White Rice, Thyme, Salt, and Pepper to the saucepan. Stir to coat with the butter and vegetables.
Pour in the Chicken Broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the Pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Be careful not to burn them.
Stir in the Maple Syrup and toasted Pecans into the cooked rice. Fluff with a fork and serve immediately.