Wild Rice Pecan Pilaf
photo by French Tart
- Ready In:
- 1hr 5mins
- 1⁄2 teaspoon salt
- 1⁄4 cup wild rice
- 2 tablespoons butter
- 1 medium carrot, peeled and minced
- 1 stalk celery, minced
- 1⁄2 cup white mushroom, minced
- 1⁄2 cup 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.
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A fabulous side dish and so easy to make. I am sorry but pecans are hard to find in France, and expensive too, so I subbed them with toasted walnuts - it was still delectable! I doubled the quantities, as I thought that the quantities listed seemed a wee bit on the small side for 4 people - plus I wanted some left-overs! I will be making this again - thanks Bev for posting this extremely tasty rice dish! FT:-)