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Wild Rice Pilaf

Wild rice pilaf is cooked on the stovetop with onion, celery, and garlic until the kernels are tender but chewy. Toasted pecans and fresh parsley add a savory, nutty finish.
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Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Resting 10 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecans chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 2 cloves garlic minced
  • 1 cup wild rice rinsed and drained
  • 3 cups low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 4-quart saucepan

Method
 

  1. Toast the pecans in a dry 4-quart saucepan over medium heat, stirring often, for 3 to 4 minutes, until fragrant.
  2. Transfer the toasted pecans to a bowl.
  3. Melt the butter in the same saucepan over medium heat.
  4. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and rinsed wild rice and cook for 1 minute.
  6. Add the broth, salt, and pepper, and bring to a boil over medium-high heat.
  7. Cover, reduce the heat to low, and simmer for 45 to 60 minutes, until the kernels have split and are tender but chewy.
  8. If the rice is tender but liquid remains, drain off the excess.
  9. Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes.
  10. Fluff the rice with a fork and stir in the parsley and toasted pecans.

Notes

For the best texture, let the rice rest covered before fluffing. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.