This hearty wild rice pilaf is perfect for every occasion, from holiday dinners to weeknight meals! A savory mix of wild and brown rices is infused with herbs and studded with mushrooms and pecans to make this irresistible side dish.
Melt 1 tablespoon of vegan butter in a medium pot over medium heat.
Add the onion and cook, stirring occasionally, for about 5 minutes, until soft and translucent.
Add the garlic and cook for about 1 minute more, until very fragrant.
Stir in the broth, wild rice, thyme and rosemary.
Raise the heat and bring the liquid to a boil.
Lower the heat and allow the rice to cook at a low simmer for 10 minutes.
Stir in the brown rice and bring the liquid back up to a simmer.
Lower the heat and cover the pot. Allow the mixture to simmer for 45 minutes.
While the rice simmers, melt 1 tablespoon of vegan butter in a large skillet over medium heat.
Add the pecans and cook them for about 2 minutes, stirring frequently, until they darken slightly, being careful not to burn them.
Remove the pecans from the skillet and transfer them to a plate.
Melt the remaining 2 tablespoons of butter in the skillet, then add the mushrooms in an even layer. Cook the mushrooms in batches if needed to avoid crowding the skillet.
Cook the mushrooms for about 5 minutes on each side, until tender and lightly browned.
Pour the wine over the mushrooms and continue to cook them until most of the liquid has evaporated, about 5 minutes.
Season the mushrooms with salt and pepper to taste, and remove them from the skillet.
After the rice has simmered for 45 minutes, peek inside the pot to check for doneness. The brown rice should be tender and the wild rice should be slightly chewy.
When the rice has finished cooking, remove the pot from heat.
If there's any excess liquid in the pot, very quickly transfer the rice mixture to a mesh strainer to drain, then return it to the pot. Replace the lid on the pot.
Allow the pot to sit with the lid on for 5 minutes.
Remove the lid, then stir in the pecans, mushrooms, peas, and parsley.
Season the pilaf with salt and pepper to taste, and serve.