Wild Rice Pilaf

Ingredients

• 1 cup pecans (halved)
• 4 Tablespoon butter (divided)
• 8 oz mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 medium onion (chopped)
• 1 stalk celery (chopped)
• 1.5 cup wild rice (I used wild and brown rice blend)
• 1 teaspoon thyme
• 1 teaspoon salt and 1/2 tsp pepper
• 2.5 cups vegetable stock
• 1/2 cup dried cranberries
• Chopped fresh parsley or green onions

Instructions

1. 1

   Toast pecans in a large pot for 1 – 2 minutes. Transfer to a bowl.

2. 2

   Melt 2 Tbsp butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 30 seconds. Transfer to the bowl with pecans and cover to keep warm.

3. 3

   Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent. Add celery, rice, thyme, salt and black pepper. Stir wild rice blend together and cook for 1 minute, toasting rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a simmer. Turn heat to low, cover and cook for 45 - 50 minutes without opening the lid or stirring the rice. (time will vary depending on the type of rice you are using. Check rice package instructions)

4. 4

   Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff rice with a fork, and stir in mushrooms, toasted pecans and dried cranberries. Taste and adjust seasoning. Sprinkle with chopped fresh parsley or green onions.