Wild Rice Pilaf with Mushrooms

Ingredients

• 1 cup pecans, halved
• 4 Tbs butter, divided
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 med onion, chopped
• 1 stalk celery, chopped
• 1½ cups wild rice
• 1 tsp thyme
• 1 tsp salt
• ½ tsp pepper
• 2½ cups vegetable stock
• ⅓ cup dried cranberries
• Chopped fresh parsley or green onions

Directions

1. Toast pecans in a large pot for 1 – 2 minutes. Transfer to a bowl.
2. Melt 2 tablespoons butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 30 seconds. Transfer to the bowl with pecans and cover to keep warm.
3. Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent. Add celery, rice, thyme, salt and black pepper. Stir wild rice blend together and cook for 1 minute, toasting rice. Add in ½ cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a simmer. Turn heat to low, cover and cook for 45 – 50 minutes without opening the lid or stirring the rice. (time will vary depending on the type of rice you are using. Check rice package instructions)
4. Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff rice with a fork, and stir in mushrooms, toasted pecans and dried cranberries. Taste and adjust seasoning. Sprinkle with chopped fresh parsley or green onions.