This hearty pilaf is one of my favorite holiday sides, and it’s earthy, savory, and crunchy enough to stand in for stuffing on the Thanksgiving table.

What Ingredients Do You Need To Make Wild Rice Pilaf?

• Wild Rice
• Chicken Broth
• Sausage
• Butter
• Mushrooms
• Onion
• Celery
• Thyme (fresh or dry)
• Pecans

How Do You Make Wild Rice Pilaf?

Start with the wild rice. Combine it with the broth in a saucepan, bring it to a boil, then cover and let it simmer gently for 45 to 55 minutes. Wild rice takes longer than regular rice because it’s actually the seed of a grass, with a tough outer hull. You’ll know it’s done when the grains are tender and many have split open to show their pale insides. Drain off any broth that hasn’t been absorbed.

While the rice cooks, brown the sausage in a large skillet over medium-high heat, breaking it into small pieces, until it’s cooked through and crisp in spots. Lift it out with a slotted spoon and leave the fat in the pan. That fat is pure flavor, and it’s what everything else cooks in.

Add the butter and mushrooms, and here’s the key: don’t stir for 3 minutes. Leaving them alone lets them sear and brown instead of steaming. Then stir and cook a few minutes more until they’re golden. Add the onion, celery, and thyme and cook until softened, about 6 minutes, then stir in the pecans for a couple of minutes to warm them through.

Fold in the cooked wild rice and sausage, season with salt and pepper, and finish with the parsley.

Finally, spread everything into a buttered baking dish, cover, and bake at 350 for 25 to 30 minutes. Baking it covered keeps the rice moist while all those flavors meld together.