Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries from The Sioux Chef's Indigenous Kitchen (page 90) by Sean Sherman and Beth Dooley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on May 23, 2026

    I subbed walnuts and dried cherries. I added cider vinegar to offset the maple syrup. Served with duck breast and cherry balsamic sauce.

  • swiand on October 31, 2024

    Superb; however, we substituted dried bing cherries instead of cranberries and pecans instead of chestnuts.

  • meginyeg on April 19, 2022

    This was good. Loved the textures. We had to use walnuts instead of chestnuts.

  • Dannausc on November 27, 2021

    Quite good.

  • Kduncan on June 12, 2020

    Easy rice recipe, had to sub walnuts for chestnuts, as chestnuts were not in season.

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