Wild Rice Pilaf with Mushrooms and Pecans

The side that quietly feeds everyone who is not eating turkey.

⏱ 55 min · easy · 🍽 serves 4

Ingredients

• 1 1/2 cups wild rice blend
• 3 cups vegetable stock
• 3 tbsp butter
• 1 lb cremini mushrooms, sliced
• 1 onion, diced
• 2 celery ribs, diced
• 1 cup pecans, toasted and chopped
• 1/2 cup dried cranberries
• 2 tbsp chopped parsley
• Kosher salt and black pepper

Steps

1. Bring the rice and stock to a boil, cover and simmer 40-45 minutes until tender with a little chew. Drain any extra liquid.
2. Meanwhile, melt 2 tbsp butter in a wide skillet over high heat. Add the mushrooms in one layer, salt them, and leave them alone 4 minutes before stirring. Cook until deeply browned, 8 minutes total.
3. Add the last butter, the onion and celery, and cook 6 minutes until soft.
4. Fold the vegetables into the rice with the pecans, cranberries and parsley. Season well.