The Pantry: Pecan Studded Wild Rice

Once upon a time, I used to make this dish the long way.  I say once upon a time because it was pre-boy, so we’re talking more than eight years here, people.  Why has it been sooooo long for me?  Well, it’s because cooking rice takes a lot of time.

Why on earth would I choose to go back to this dish if it takes a lot of time–especially on Thanksgiving when there are so many other dishes to make?

Because I have a Snoopy-Happy-Dance worthy shortcut.

The new microwavable rice– that delicious 90-second stuff that comes in a pretty orange bag–has made dinners so much faster.  If you haven’t given it a try, do.  Especially if you’re like me and your rice takes forever and never turns out quite right.  And, in case you were wondering after reading the recipe, just one of those yummy orange bags yields 2 cups of prepared rice.

Pecan Studded Wild Rice


3 tbsp butter

1 small onion, finely chopped

1/4 cup Baby Bella mushrooms, cleaned & roughly chopped

2 cups long grain white rice, prepared

2 cups wild rice, prepared

1/2 cup pecan pieces, toasted

1/4 cup dried cranberries (optional)

1/4 tsp salt


1.  In a large frying (or saute) pan, over medium heat, melt the butter.  Add the onions and mushrooms.  Cook until mushrooms are softened and onions are translucent.

2.  Reduce heat to low, and add both types of rice, pecans, cranberries (if you want them), and salt.  Combine the ingredients, stirring until heated through– it shouldn’t take long, less than a minute.

3.  Taste and adjust seasoning to your satisfaction– add salt, pepper, whatever you think it’s missing.

4.  Serve hot in a large serving bowl.

Yields approximately 20 (1/4-cup) servings


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