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.
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.
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