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
Units
Scale
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
