Wild Rice with Peacans and Mushrooms


  • 1/2 lb wild rice
  • 3 cups water
  • 2 tsp kosher salt
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup butter
  • Kosher salt and black pepper to taste
  • 1/2 cup coarsely broken toasted peacans
  • Chopped parsley for garnish
  • Soak rice in water for 8 hours.
  • Drain, wash well, and put in a medium saucepan.
  • Cover with the water, add salt and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour.
  • In a skillet, melt the butter and saute the mushrooms until wilted and tender.
  • Season with salt and pepper and add to the rice. Add the pecans and toss.
  • Serve garnished with parsley.

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