Wild Rice Pilaf with Mushrooms and Pecans

By rickfanciullo

Great rice recipe. Make enough for 4 - 6 Preference: toast pecans separately

Ingredients

• 3 oz. wild rice (about 1/2 cup)
• 1/2 pound orzo pasta
• 2 tablespoon butter
• 1/2 pound cremini mushrooms sliced
• 1/2 cup pecans, chopped
• 2 tablespoon chopped fresh sage
• 1 cup frozen peas, thawed
• Half of a 15.5 ounce can chickpeas, drained
• Salt

Preparation

Step 1

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

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