Prep 15 mins
Cook 50 mins
Another wonderful recipe from the Inn at Little Washington.
- 2.46 ml salt
- 59.14 ml wild rice
- 29.58 ml butter
- 1 medium carrot, peeled and minced
- 1 stalk celery, minced
- 118.29 ml white mushroom, minced
- 118.29 ml toasted pecans, coarsely chopped
- salt & freshly ground black pepper
- In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
- Add the 1/2 tsp salt and the wild rice.
- Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
- Drain and set aside.
- In a 10" skillet, melt the butter over medium heat.
- Add the carrot and saute for 1-2 minutes.
- Add celery, mushrooms, and pecans.
- Saute for just about 2 minutes more, stirring often.
- Add the rice and saute until thoroughly combined.
- Season with salt and pepper and serve.
- Serves 4.
Superb side, with mushrooms, carrots and celery. Very rustic and tasty! Only enough for 2!
I had a mix of cooked brown rice, wild rice and wheat berry and didn 't have mushrooms so just cooked up the onion,carrot and celery plus walnuts instead of pecans!! Wonderful and definitely will do again.
Easy and great tasting rice pilaf! I used matchstick carrots and had walnuts on hand so subbed those for the pecans. DH loved this rice! Very nice change from ordinary buttered rice for a side dish. Thank you Bev for a great addition to our supper!