Wild Rice Pecan Vegetable Pilaf

Wild rice has long been treasured across the northern woodlands of North America for its nutty chew and deep flavor. Here it meets toasted pecans, sage, and thyme in a one-pan vegetable pilaf that feels hearty yet bright.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 cups wild rice blend
• 1 cup fresh pecans
• 3.5 cups vegetable broth
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 8 oz cremini mushrooms
• 2 tbsp fresh sage
• 1 tbsp fresh thyme
• 3 garlic cloves
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Rinse the wild rice blend under cold water until the water runs clearer. Set aside to drain.
2. 2Toast the pecans in a large deep skillet or Dutch oven over medium heat for 3 to 4 minutes until fragrant. Transfer to a plate and roughly chop once cooled.
3. 3Add olive oil to the same pan over medium heat. Dice the onion, carrots, and celery; add them and cook 6 to 7 minutes until softened and lightly golden.
4. 4Slice the mushrooms and mince the garlic and sage. Add mushrooms to the pan and cook 5 minutes until they release liquid and begin to brown. Stir in garlic, sage, and thyme for 1 minute until aromatic.
5. 5Pour in the drained wild rice and stir to coat in the oil and vegetables for 1 minute. Add the broth, salt, and pepper and bring to a boil.
6. 6Reduce heat to low, cover tightly, and simmer 40 to 45 minutes until the rice is tender and most liquid is absorbed. Check once near the end and add a splash of water if needed.
7. 7Remove from heat and let stand covered 5 minutes. Fluff with a fork, then fold in the chopped toasted pecans and chopped parsley.
8. 8Taste and adjust seasoning. Serve warm as a hearty vegetable-centered main with extra herbs on top.