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A warm, nutty wild rice pilaf with earthy mushrooms, celery, and a fragrant blend of fresh herbs. This classic Midwest side dish is perfect for holiday dinners or a cozy weeknight meal.
For 4 servings
Prepare the rice and pecans. Place the wild rice blend in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly. In a small, dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
Sauté the aromatics. In a medium pot or Dutch oven with a tight-fitting lid, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
Cook the mushrooms. Add the sliced mushrooms to the pot, increase the heat to medium-high, and cook until they release their moisture and begin to brown, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Toast the rice and add liquid. Add the rinsed and drained wild rice blend to the pot. Stir constantly for 1-2 minutes to toast the grains. Pour in the vegetable broth, salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.
Simmer the rice. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 45-50 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
Rest and finish. Remove the pot from the heat and let it stand, still covered, for 10 minutes. Uncover, fluff the rice gently with a fork, and fold in the chopped fresh parsley, thyme, sage, and toasted pecans. Serve warm.
A warm, nutty wild rice pilaf with earthy mushrooms, celery, and a fragrant blend of fresh herbs. This classic Midwest side dish is perfect for holiday dinners or a cozy weeknight meal.
This midwest recipe takes 65 minutes to prepare and yields 4 servings. At 330.41 calories per serving with 9.95g of protein, it's a beginner-friendly recipe perfect for side.
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Substitute the unsalted butter with 2 tablespoons of olive oil or your favorite plant-based butter.
Stir in 1 cup of cooked, shredded chicken, crumbled Italian sausage, or canned chickpeas (rinsed and drained) along with the herbs at the end.
Sauté 1 chopped carrot and/or 1/2 cup of diced bell pepper along with the onion and celery for extra color and nutrients.
For a festive touch, add 1/3 cup of dried cranberries or chopped dried apricots when you add the herbs and pecans.
Wild rice and vegetables provide significant dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Mushrooms, pecans, and herbs are excellent sources of antioxidants, which help protect your cells from damage caused by free radicals.
Wild rice contains more protein than most other whole grains, making this dish a satisfying and nutritious option for vegetarians and vegans.
The monounsaturated fats in pecans can help lower bad cholesterol levels, while the fiber in the dish contributes to overall cardiovascular health.
One serving of Herbed Wild Rice contains approximately 350-400 calories, depending on the specific wild rice blend and amount of butter used.
Yes, this dish is quite healthy. Wild rice is a whole grain that's high in fiber, protein, and antioxidants. The mushrooms, celery, and herbs add vitamins and minerals, while pecans provide healthy fats.
Absolutely. Simply replace the unsalted butter with an equal amount of olive oil or a high-quality vegan butter to make the dish fully plant-based.
If you don't have fresh herbs, you can use dried herbs. Use 1/3 the amount of dried herbs as you would fresh. For this recipe, use 1 teaspoon of dried parsley, 1/3 teaspoon of dried thyme, and 1/3 teaspoon of dried sage.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to a saucepan, add the rice, and heat over medium-low heat, covered, until warmed through. You can also microwave it.
Yes, toasted walnuts, almonds, or hazelnuts would also be delicious substitutes for pecans.
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