Wild & Brown Rice Pilaf with Toasted Pecans & Herbs

Prep Time
15 mins
Cook Time
50 mins
Servings
8

Ingredients

  • Wild/brown rice blend — 3 cups dry, rinsed
  • Olive oil or butter — 2 Tbsp
  • Yellow onion — 1 medium, finely diced
  • Garlic — 2 cloves, minced
  • Fresh thyme sprigs — 3
  • Bay leaf — 1
  • Low-sodium chicken or vegetable stock — 6 cups (plus more as needed)
  • Pecans — 1 cup, toasted and chopped
  • Flat-leaf parsley — 1/2 cup, chopped
  • Butter — 1–2 Tbsp (to finish)
  • Sherry vinegar — 1–2 Tbsp
  • Kosher salt and freshly ground black pepper

Instructions

  1. In a large pot, warm olive oil/butter over medium heat. Sauté onion with a pinch of salt until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
  2. Add rinsed rice and toast 1 minute. Pour in stock, add thyme and bay leaf; bring to a simmer. Cover and cook until rice is tender and liquid is absorbed (per package timing).
  3. Fluff with a fork; fold in pecans, parsley, butter, and a splash of sherry vinegar. Season to taste with salt and pepper. Hold warm.