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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



1. In a medium-size saucepan, bring 2 quarts of water to a rapid boil.
   
   
2. 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.
   
   
3. In a 10-inch skillet, melt the butter over medium heat. Add the carrot and sauté for 1 to 2 minutes. Add the celery, mushrooms and pecans. Sauté for about 2 minutes more, stirring often. Add the rice and sauté until thoroughly combined. Season with salt and pepper.
   
   Serves 4