Wild Rice Pilaf

Steps

1. 1

   Combine the rinsed wild rice and chicken broth in a saucepan. Bring to a boil.

2. 2

   Reduce the heat to a gentle simmer, cover, and cook until the grains are tender and many have split open to show their pale insides, 45–55 minutes. Drain off any broth that has not been absorbed.

   Start 55-minute timer
3. 3

   Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into small pieces. Cook until it is cooked through and crisp in spots, about 8 minutes.

   Start 8-minute timer
4. 4

   Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.

5. 5

   Add the butter and sliced mushrooms to the skillet. Cook without stirring for 3 minutes to brown them.

   Start 3-minute timer
6. 6

   Stir the mushrooms and cook until golden, 3–5 minutes more.

   Start 5-minute timer
7. 7

   Add the diced onion, diced celery, and thyme. Cook until softened, about 6 minutes.

   Start 6-minute timer
8. 8

   Stir in the pecans and cook for 2 minutes to warm through.

   Start 2-minute timer
9. 9

   Fold in the cooked wild rice and sausage. Season to taste with salt and pepper.

10. 10

    Transfer the mixture to a buttered baking dish and cover it.

11. 11

    Bake covered at 350°F (180 °C) (175°C (350 °F)) for 25–30 minutes.

    Start 30-minute timer