Wild Rice Stuffing with Mushrooms and Pecans

1. 1
   boil · ~50 min

   Cook the wild rice.

   1.Bring 3 cups water to a boil in a medium saucepan.

   2.Add rinsed wild rice and a pinch of salt.

   3.Reduce heat to low, cover, and simmer until tender and grains start to split (45-50 min).

   4.Drain any excess water and fluff with a fork.
2. 2
   prep · ~4 min

   Toast the pecans.

   1.Place a dry skillet over medium-low heat.

   2.Add chopped pecans and toast, stirring frequently, until fragrant (3-4 min).

   3.Transfer to a plate and set aside.

   TIPWatch the pecans closely — they go from toasted to burnt in seconds.
3. 3
   saute · ~15 min

   Sauté the vegetables and mushrooms.

   1.Melt butter in the same skillet over medium heat.

   2.Add diced celery and onion, cook until softened (5-6 min).

   3.Add sliced mushrooms and cook until they release moisture and start to brown (7-8 min).

   4.Stir in minced garlic, sage, and thyme, cooking until fragrant (1 min).

   TIPDon't crowd the mushrooms — let them get a good sear for deeper flavor.
4. 4
   mix · ~2 min

   Combine the stuffing.

   1.Add the cooked wild rice and toasted pecans to the skillet with the mushrooms.

   2.Pour in the vegetable broth and stir everything together.

   3.Season with salt and black pepper, then stir to distribute evenly.
5. 5
   bake · ~20 min

   Bake the stuffing to meld flavors.

   1.Cover skillet with foil and bake for 15 minutes to let flavors meld.

   2.Remove foil and bake uncovered for another 5 minutes to lightly crisp the top.

   TIPIf your skillet isn't oven-safe, transfer the mixture to a greased baking dish before this step.
6. 6
   garnish

   Garnish with fresh parsley and serve warm.

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