Ingredients for Wild Rice Pilaf With Mushrooms And Pecans
- 1 cup wild rice
- Orzo Pasta
- 2 tablespoons butter
- Cremini Mushroom
- 1/2 cup pecans
- Fresh Sage
- Frozen Peas
- 1/2 cup canned chickpeas, rinsed and drained
- salt and freshly ground black pepper to taste
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How to Make Wild Rice Pilaf With Mushrooms And Pecans
- Cook 1 cup wild rice according to package directions. Fluff with a fork and set aside.
- While the rice cooks, prepare the orzo. Bring 4 cups salted water to a boil in a saucepan. Add 1 cup orzo and cook until al dente (about 8-10 minutes). Drain well and set aside.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Add 8 ounces cremini mushrooms, sliced, and cook, stirring frequently, until softened (about 5 minutes).
- Add 1/2 cup pecans and 1 teaspoon fresh sage, chopped. Cook, stirring frequently, until nuts are toasted and mushrooms are tender (about 3 minutes).
- Stir in 1/2 cup frozen peas and 1/2 cup canned chickpeas, rinsed and drained.
- Combine the cooked wild rice, orzo, and mushroom-pecan mixture in a large bowl.
- Season generously with salt and freshly ground black pepper to taste.
- Serve warm. Garnish with extra sage or pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
22g
Carbs
27g
