Wild Rice with Mushrooms and Pecans

Serves 4 to 6

This wild rice recipe is an easy and delicious side dish with pork or poultry. It can be baked in a casserole or used as a stuffing. The recipe can easily be doubled.

Ingredients

• 3 cups low-sodium chicken broth
• 3/4 cup wild rice (see notes below)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1 teaspoon grated lemon peel
• 3/4 cup long-grain converted rice
• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 8 ounces cremini mushrooms, quartered
• 4 large garlic cloves, chopped
• Salt and pepper to taste
• 1/2 teaspoon thyme
• 1/2 teaspoon rubbed sage
• 1/2 cup pecans, coarsely chopped

Bring the chicken broth to a boil in a medium saucepan. Add the wild rice, thyme, sage and lemon peel. Bring back to a boil; cover and simmer over low heat for 30 minutes. Add the long-grain rice; cover and cook for an additional 20 minutes or until the broth has evaporated.

Meanwhile, melt the butter in a large sauté pan over medium-high heat. Add the onions and sauté until browned, about 15 minutes. Add the mushrooms, garlic, salt, pepper and pecans and sauté until browned, about 10 additional minutes.

Preheat the oven to 350° F. In a large bowl, combine the rice and mushroom mixture; add the additional thyme and sage and mix well. Place in a buttered or sprayed 8x8-inch baking dish; cover with buttered or sprayed foil. Bake until hot, about 30 minutes. Let set about 5 minutes before serving.

Notes: The time indicated to cook the wild rice is based on regular, long cooking wild rice that takes about 50 minutes to cook. Check the box of the brand you purchase and adjust the time if needed. If using as a stuffing, be certain the mixture is cooled before placing in meat or poultry. Check roasting times and required temperatures for stuffed meat or birds, keeping in mind that the center of the stuffing must reach that temperature.