Wild Rice and Mushroom Pilaf with Pecans

• 94
  1 cup wild rice, rinsed

  Lundberg, Organic Wild Gourmet Rice, 8 oz (227 g)94$9.29Buy from Vitacost
• 72
  2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 81
  8 oz lion's mane mushrooms, torn into bite-sized clusters

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 91
  2 tbsp unsalted butter

  Unsalted Butter91$6.99Buy from Nutrition World
• 86
  1/2 cup raw pecans, roughly chopped

  Higher Power Raw Foods Sprouted Pecans86$9.40Buy from Higher Power Raw Foods
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp dried whole thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Add the rinsed wild rice, vegetable broth, and 1/4 teaspoon of the fine sea salt to a medium saucepan. Bring to a rolling boil over high heat, about 4 minutes.

2. 2

   Cover with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 35 minutes, until the wild rice grains are tender and beginning to curl open. Remove from heat and let sit covered for 5 minutes to steam.

3. 3

   While the rice simmers, heat a large dry skillet over medium heat. Add the chopped raw pecans and toast, stirring frequently, until fragrant and lightly browned, about 3 to 4 minutes. Transfer the toasted pecans to a small bowl.

4. 4

   Return the skillet to medium-high heat and melt the unsalted butter. Add the torn lion's mane mushrooms in an even layer. Cook undisturbed for 4 minutes to brown the undersides, then stir and cook for another 3 minutes until tender and caramelized.

5. 5

   Lower the skillet heat to medium and stir in the minced garlic, dried whole thyme, remaining 1/4 teaspoon fine sea salt, and freshly ground black pepper. Sauté until the garlic is fragrant and softened, about 1 to 2 minutes.

6. 6

   Fluff the rested wild rice with a fork and tip it into the skillet with the mushrooms. Add the toasted pecans, then gently toss everything together over low heat for 1 minute to warm through and combine before serving.