Pan-Fried Walleye, Wild Rice Pilaf with Mushrooms and Pecans and Steamed Asparagus

Ingredients

• 1.5 cup wild rice
• 6 cup vegetable broth (low sodium recommended)
• 8 oz cremini mushrooms (sliced)
• 1 medium yellow onion (finely chopped)
• 2 stalk celery (finely chopped)
• 3 clove garlic (minced)
• 0.75 cup pecans (roughly chopped)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 0.5 tsp dried sage (rubbed)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 3 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Prepare Rice and Nuts

   • Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
   • In a large, dry pot or Dutch oven, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from the pot and set aside.
2. 2

   Sauté Aromatics and Mushrooms

   • In the same pot, melt the butter with olive oil over medium-high heat.
   • Add the chopped onion and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the sliced mushrooms and a pinch of salt. Cook without stirring for 3-4 minutes to allow them to brown. Then, stir and continue cooking for another 4-5 minutes until they have released their liquid and are golden brown.
   • Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute more until fragrant.
3. 3

   Cook the Pilaf

   • Add the rinsed wild rice to the pot. Stir for 1-2 minutes to toast the grains and coat them in the aromatics.
   • Pour in the vegetable broth, remaining salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.