Memories and healthy recipes for your dinner table.

Wild Rice Pilaf with Mushrooms and Pecans

Wild Rice with pecans mushrooms and peas

Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.

Notes:
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.

Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, sliced
1/3 cup pecans, chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.

Wild Rice with peas and mushrooms

In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.

Makes 4 servings