Wild rice and toasted pecan pilaf from The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors

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Accompaniments: Bacon and sage panfried trout; Grilled chili-rubbed lamb chops

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

  • ashallen on October 04, 2019

    I liked the combination of rich, earthy flavors in this pilaf - wild rice, pecans, onion, thyme. However, I naively took it out of the oven after all the broth had been absorbed even though the rice wasn't fully tender, thinking it would "soften up" a bit more as it sat. It did not. It was kind of crunchy. The wild rice I used had been in the cupboard a while and had probably dried out some. It'd be good to try this again with fully cooked rice!

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