Wild Rice Pilaf With Mushrooms and Pecans |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Rachael Ray. It looks very yummy, lots of great ingredients. Ingredients:
3 ounces wild rice (about 1/2 cup) |
1/2 lb orzo pasta |
2 tablespoons butter |
1/2 lb cremini mushroom, sliced |
1/3 cup pecans, chopped |
2 tablespoons fresh sage, chopped |
1 cup frozen peas, thawed |
0.5 (15 1/2 ounce) can chickpeas, drained |
salt |
Directions:
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 the wild rice.
2. 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.
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