Wild Rice Pilaf with Mushrooms and Pecans

By khojnicki

Ingredients

• 3 oz. wild rice
• 1/2 lb. orzo pasta
• 2 tbsp butter
• 1/2 lb. cremini mushrooms, sliced
• 1/3 c pecans, chopped
• 2 tbsp chopped fresh sage
• 1 c frozen peas, thawed

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 the 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 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.