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Wild Rice Pilaf

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Wild Rice Pilaf

A hearty wild rice side dish with sausage, mushrooms, pecans and thyme, baked until warm. A Thanksgiving alternative to stuffing.
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Cook Time 1 hour 30 minutes

Ingredients
  

  • 1 1/2 cups wild rice rinsed
  • 4 cups chicken broth
  • 1 lb bulk pork breakfast sausage
  • 2 tablespoons butter
  • 8 oz white button mushrooms sliced
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
  • 1 package (4 oz) pecans
  • salt and pepper to taste

Instructions
 

  • Combine the wild rice and broth in a saucepan and bring to a boil.
  • Reduce to a gentle simmer, cover, and cook until the grains are tender and many have split open to show their pale insides, 45-55 minutes.
  • Drain off any broth that hasn’t been absorbed.
  • Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through and crisp in spots, about 8 minutes.
  • Transfer the sausage to a plate with a slotted spoon, leaving the fat in the pan.
  • Add the butter and mushrooms to the skillet and cook without stirring for 3 minutes so they brown.
  • Stir the mushrooms and cook until golden, 3-5 minutes more.
  • Add the onion, celery, and thyme and cook until softened, about 6 minutes.
  • Stir in the pecans and cook 2 minutes to warm through.
  • Fold in the cooked wild rice and sausage and season to taste with salt and pepper.
  • Transfer to a buttered baking dish and bake, covered, at 350°F for 25-30 minutes.

Notes

Posted by 12 Tomatoes. Search “Wild Rice Pilaf” on the 12 Tomatoes website for a printable recipe.