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Thanksgiving: Wild Rice Pilaf with Mushrooms & Toasted Pecans

Source of Recipe


Southern Lady (November-December 2011)



List of Ingredients



• 3 Tbsp olive oil
  
• ½ cup chopped green onion
  
• 1 (8-ounce) container sliced baby portobello mushrooms
  
• 1 tsp minced garlic
  
• ½ cup long grain and wild rice blend
  
• 1¾ cups low-sodium chicken broth
  
• ½ cup chopped toasted pecans
  
• 2 Tbsp butter
  
• 1 Tbsp chopped fresh parsley
  
• ½ tsp salt
  
• ¼ tsp ground black pepper
  






Instructions



1. In a medium saucepan, heat olive oil over medium heat.
   
   
2. Add green onion, mushrooms, and garlic; cook, stirring frequently, for 10 minutes or until vegetables are tender. Add rice; cook for 2 minutes, stirring constantly. Add chicken broth, and bring to a boil. Reduce heat to medium-low. Cover, and cook for 25 to 30 minutes or until liquid is absorbed.
   
   
3. Fluff rice with a fork. Add toasted pecans, butter, parsley, salt, and pepper, stirring until well combined.
   
   Makes 2 servings.