Wild Herbed Rice

A wild rice pilaf with serious depth. Brown and wild rice get toasted in butter with onion and celery, then simmered for an hour in chicken broth with a full pound of fresh mushrooms, thyme, and parsley until every grain is tender and all the liquid is absorbed.

Toasting the dry rice in butter before adding liquid is the step that separates a good pilaf from a plain one. The heat brings out the nutty, almost popcorn-like aroma of the wild rice, and the butter coats each grain so they cook up fluffy and separate instead of sticky.

A pound of mushrooms sounds generous, and it is on purpose. They shrink dramatically as they release moisture during the hour-long simmer, concentrating their earthy flavor into the broth. By the time the rice is done, the mushrooms have melted into every bite.

The optional pecans add a toasty crunch that contrasts the tender rice and soft mushrooms. If you’re serving this alongside roasted poultry for a holiday dinner, add them.

Kitchen Tips

• Don’t lift the lid during the full hour simmer. Every peek releases steam that the rice needs to cook evenly.
• The rice is done when all the liquid has been absorbed and small steam holes appear on the surface. If the rice is still chewy, add a few tablespoons of hot broth, cover, and simmer another 10 minutes.
• Fluff with a fork, not a spoon. A spoon compresses the grains and breaks the wild rice kernels.

Variations

• Use vegetable broth to make this a vegetarian side.
• Stir in dried cranberries during the last 10 minutes for a sweet-tart contrast that works well at Thanksgiving.
• Add a splash of dry white wine with the broth for a more savory, aromatic pilaf.