Northwoods Pilaf

Experience the rustic charm of the Northwoods with this hearty and flavorful Northwoods Pilaf, a wholesome blend of wild rice and quinoa simmered to perfection in rich vegetable broth. This recipe is elevated with sautéed cremini mushrooms, sweet dried cranberries, and the nutty crunch of toasted pecans, all enhanced by fragrant thyme and rosemary. Topped with a vibrant sprinkle of fresh parsley, this pilaf is as visually stunning as it is delicious. Ready in under an hour, it makes the perfect side dish for cozy dinners or a satisfying vegetarian main. Whether you're seeking a nutritious whole grain recipe or a unique twist on classic pilaf, this dish is sure to become a favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 1 cup quinoa
• 4 cups vegetable broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 0.5 cup dried cranberries
• 0.5 cup toasted pecans, roughly chopped
• 2 tablespoons parsley, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Rinse the wild rice and quinoa under cold water in a fine-mesh strainer to remove excess starch and bitterness. Set aside.

Step 2

In a medium saucepan, combine the wild rice, quinoa, and vegetable broth. Bring to a boil over high heat, stir once, then reduce heat to low, cover, and simmer for 35-40 minutes until the grains are tender and most of the liquid is absorbed.

Step 3

While the grains cook, heat the butter and olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 5 minutes until softened and beginning to turn golden, stirring occasionally.

Step 5

Stir in the minced garlic and sliced mushrooms. Cook for an additional 7-8 minutes until the mushrooms release their liquid and become tender.

Step 6

Sprinkle the thyme, rosemary, salt, and pepper over the vegetables. Stir well and cook for 1 more minute to toast the herbs slightly.

Step 7

Once the grains are cooked, fluff them with a fork and transfer to the skillet with the sautéed vegetables.

Step 8

Add the dried cranberries and toasted pecans to the mixture, stirring gently to combine all ingredients evenly.

Step 9

Taste and adjust seasoning with additional salt or pepper if needed.

Step 10

Remove from the heat and sprinkle the chopped parsley over the pilaf for freshness.

Step 11

Serve warm as a side dish or a standalone vegetarian main.

Nutrition Facts

Serving size	1858.4 grams (1858.4g)

Amount per serving	% Daily Value*
Calories	2572

Total Fat 100.30g	129%
Saturated Fat 20.60g	103%
Polyunsaturated Fat 4.90g
Cholesterol 66mg	22%
Sodium 6000mg	261%
Total Carbohydrate 358.20g	130%
Dietary Fiber 38.60g	138%
Total Sugars 73.60g
Protein 80.70g	161%

Vitamin D 33IU	163%
Calcium 277mg	21%
Iron 16mg	88%
Potassium 3735mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 12.1%

Carbs: 53.9%