Wild Rice Pecan Pilaf
Source of Recipe
From "Inn at Little Washington Cookbook" by Patrick O'Connell
List of Ingredients
- 1/2 tsp salt
- 3/4 cup wild rice
- 2 Tbsp butter
- 1 medium-size carrot, peeled and minced
- 1 stalk celery, minced
- 1/2 cup white mushrooms, minced
- 1/2 cup toasted pecans, coarsely chopped
- Salt and freshly ground pepper to taste
Instructions
- In a medium-size saucepan, bring 2 quarts of water to a rapid boil.
- Add the 1/2 teaspoon salt and wild rice. Boil, uncovered, for 40 to 45 minutes, or until the grains just begin to pop open and the rice is just tender. Drain and set aside.
- In a 10-inch skillet, melt the butter over medium heat. Add the carrot and saut� for 1 to 2 minutes. Add the celery, mushrooms and pecans. Saut� for about 2 minutes more, stirring often. Add the rice and saut� until thoroughly combined. Season with salt and pepper.
Serves 4
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