Recipe: Wild Pecan Rice Pilaf

Posted Apr 21st, 2015

Spice up your rice with mushrooms, toasted pecans & extra flavor. Full of zest, aroma and visual appeal, this Wild Pecan Rice Pilaf recipe comes from the back of our Brown & Wild California Rice bag.

Wild Pecan Rice Pilaf

1 Tablespoon butter
1 Tablespoon olive oil
1 cup mushrooms chopped
½ cup green onion chopped
1 cup brown & wild rice mix
2 cups chicken broth or vegetable broth
3-4 Tablespoons dry white wine or broth
¼ teaspoon salt
¼ teaspoon dried thyme or ½ teaspoon fresh thyme, minced
½ cup pecans, chopped & toasted*
Freshly ground black pepper (to taste)

Heat the butter and olive oil in a medium saucepan, add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for another minute. Add the Brown & Wild rice and continue to cook, stirring for about 3 minutes to slightly brown the rice. Add chicken broth, salt and thyme. Quickly bring to a boil. Cover and simmer for 30-45 minutes. Add toasted pecans and freshly ground pepper. Add the 3 to 4 tablespoons of wine or more broth if needed and cook for another minute or two to heat through.

Serves 4 to 6.

*To toast pecans, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for about 8 to 12 minutes. Or toast in an ungreased skillet over medium heat, stirring until brown & aromatic.

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