If you’re looking for an irresistible side dish that’ll make your taste buds dance, look no further than this vibrant, hearty, and oh-so-delicious Wild Rice Pilaf with Mushrooms & Pecans. With its earthy notes of fresh herbs, the crunch of pecans, and the umami from those beautifully browned mushrooms, it’s a dish that’s truly greater than the sum of its parts.
Why You’ll Love This Recipe
- A Symphony of Flavors: The nutty wild rice, earthy mushrooms, and sweet peas sing together in perfect harmony.
- Texture Delight: Each bite brings a satisfying crunch from pecans and contrast with the tender grains and mushrooms.
- Nutritionally Rich: Packed with wholesome grains and veggies, it’s as nourishing as it is tasty.
- Make It Your Own: Easily adaptable with different herbs and nuts, it welcomes creativity!
Ingredients You’ll Need
This dish is all about using simple ingredients that pack a punch. From herbs that elevate flavor to staple pantry items that lend substance and texture, every component counts in this delicious recipe!
- Vegan Butter: Provides a rich, creamy base for sautéing.
- Onion and Garlic: These aromatic champions kick-start layers of flavor.
- Wild Rice: Known for its chewy texture and robust, nutty flavor.
- Cremini Mushrooms: Adds depth with their earthy and savory taste.
- Pecans: Offers a delightful crunch and buttery taste.
- Dry White Wine: Enhances the flavor profile with subtle acidity.
- Frozen Peas: Brings sweet bursts and vibrant color.
- Fresh Herbs: Thyme, rosemary, and parsley for bright, fresh notes.
Variations
Don’t be shy about making this Wild Rice Pilaf with Mushrooms & Pecans truly yours. Mix and match ingredients to cater to your taste or dietary preferences—it’s all about creating your perfect version!
- Nut Swap: Try walnuts or almonds for a different crunch and flavor.
- Grain Mix: Incorporate quinoa or farro for a diverse grain profile.
- Vegan Cheese: Sprinkle some vegan parmesan for an extra savory kick.
How to Make Wild Rice Pilaf with Mushrooms & Pecans
Step 1: Sauté the Aromatics
Begin by melting a bit of vegan butter in your trusty medium pot. Add diced onion and let it soften and release its sweet, aromatic notes. Next, introduce garlic, letting it cook just until its fragrance fills the room.
Step 2: Simmer the Rice
Add the flavorful liquids and herbs to the pot—vegetable broth, thyme, and rosemary. With the addition of wild rice, let it gently simmer, then follow with brown rice for a full-bodied base that’ll soak up all those delightful flavors.
Step 3: Toast the Pecans
Meanwhile, in a separate skillet, toast the pecans in vegan butter until they deepen in color and aroma. Be attentive—they can brown quickly!
Step 4: Cook the Mushrooms
Use the same skillet to perfectly brown the mushrooms, adding in a splash of white wine to De-glaze the pan, creating an incredible depth of flavor.
Step 5: Combine Everything
Once your rice is tender, bring it all together back in the pot—mushrooms, pecans, peas for a pop of freshness, and parsley for those essential finishing touches of color and flavor.
Pro Tips for Making Wild Rice Pilaf with Mushrooms & Pecans
- Timing Your Mushrooms: Make sure not to crowd the skillet; it allows mushrooms to sear to perfection instead of steaming!
- Nutty Alert: Watch those pecans closely as they toast, as they can turn from perfect to burned in seconds.
- Rice Simmers Secret: Allow the rice to sit covered for a few extra moments after cooking to absorb remaining liquid for the perfect texture.
- Herbs Boost: Excess herbs? Feel free to sprinkle a bit more on your finished pilaf for an extra herbaceous touch.
How to Serve Wild Rice Pilaf with Mushrooms & Pecans
Garnishes
Add a sprinkle of fresh parsley or a dusting of vegan parmesan cheese. The green pops against the earthy tones, making your pilaf not only taste but look delightful.
Side Dishes
This dish pairs beautifully with a leafy green salad or roasted Brussels sprouts. For a heartier meal, serve alongside a piece of crusty bread or your favorite protein dish.
Creative Ways to Present
For an elegant twist, consider serving the pilaf in decorative ramekins or mason jars for individual portions. Top each with a sprig of rosemary for that extra touch of sophistication.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s a fantastic meal prep option, so you’ll have lunch ready to go!
Freezing
Transfer the cooled pilaf to freezer-safe containers, leaving space for expansion. Freeze for up to two months, and thaw in the refrigerator overnight before reheating.
Reheating
Reheat in a covered saucepan over low heat, stirring occasionally, until warmed through. You may want to add a splash of broth to keep it from drying out.
FAQs
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Can I use different mushrooms?
Absolutely! Shiitake or oyster mushrooms work wonderfully in this Wild Rice Pilaf with Mushrooms & Pecans, each adding a unique flavor.
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Is there a substitute for white wine?
You can substitute white wine with an equal amount of vegetable broth with a splash of apple cider vinegar for acidity.
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Can I make this dish non-vegan?
Definitely! Switch out the vegan butter for regular butter or ghee to suit non-vegan diets.
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What’s the best way to thaw frozen pilaf?
For best results, transfer the pilaf to the refrigerator the night before you plan to serve it, allowing it to thaw slowly.
Final Thoughts
This Wild Rice Pilaf with Mushrooms & Pecans may just become your new favorite side dish. It’s deliciously diverse, invitingly adaptable, and always a hit at the dinner table. Whether you’re sharing it at a holiday gathering or enjoying a cozy night in, it’s sure to warm hearts and fill bellies. Bon appétit, dear friend!
Print
Wild Rice Pilaf with Mushrooms & Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful Wild Rice Pilaf with Mushrooms & Pecans, this vegan-friendly dish combines nutty wild rice, tender cremini mushrooms, toasted pecans, and fragrant herbs. Perfect as a main or side dish, it’s a comforting, healthful meal with rich textures and aromatic flavors.
Ingredients
Vegan Butter
- 4 tablespoons, divided
Vegetables & Herbs
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)
Grains & Broth
- 3/4 cup wild rice
- 3/4 cup brown rice
- 3 1/2 cups vegetable broth
Mushrooms & Nuts
- 10 ounces sliced cremini mushrooms
- 3/4 cup finely chopped pecans
Liquids & Seasonings
- 1/4 cup dry white wine
- Salt and pepper, to taste
Vegetables & Garnish
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
Instructions
- Melt butter and cook onion: Melt 1 tablespoon vegan butter in a medium pot over medium heat. Add diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
- Add garlic and aromatics: Add minced garlic and cook for about 1 minute more, until very fragrant.
- Cook grains with herbs: Stir in vegetable broth, wild rice, thyme, and rosemary. Raise heat to bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Add brown rice and simmer: Stir in the brown rice, bring to a boil again, then lower heat, cover, and simmer for 45 minutes until rice is tender and slightly chewy.
- Toast pecans: While rice cooks, melt remaining 2 tablespoons vegan butter in a large skillet over medium heat. Add chopped pecans and cook for about 2 minutes, stirring frequently until darkened slightly. Transfer pecans to a plate.
- Cook mushrooms: Melt remaining 2 tablespoons butter in the skillet. Add mushrooms in an even layer, cooking about 5 minutes per side until browned. If necessary, cook in batches.
- Deglaze and flavor mushrooms: Pour in white wine over mushrooms, cooking until most of the liquid evaporates, about 5 minutes. Season with salt and pepper, then remove from heat.
- Finish rice and assemble: After 45 minutes, check rice for doneness; it should be tender and chewy. If excess liquid remains, quickly drain using a mesh strainer, then return rice to pot and keep lid on for 5 minutes.
- Add final ingredients: Stir in toasted pecans, sautéed mushrooms, thawed peas, and chopped parsley. Adjust seasoning with salt and pepper and serve hot.
Notes
- For extra flavor, toast the pecans slightly longer for a crunchier texture.
- This dish can be made ahead and reheated gently.
- Feel free to add other herbs like parsley or chives for added freshness.
- If using dried herbs, double the amount to enhance flavor.
- Peas add a nice sweetness and color; frozen peas are best for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
