Wild Rice and Mushroom Pilaf with Pecans and Cherries

Why You’ll Love This Recipe

• Layered textures: chewy wild rice, silky mushrooms, and crunchy toasted pecans.
• Balanced flavors: savory umami meets tart-sweet cherries and aromatic thyme.
• Aromatic depth: a splash of dry sherry adds a restaurant-quality finish.
• Make-ahead friendly and naturally gluten-free—great for holidays or weeknights.

Grocery List

• Produce: Cremini mushrooms, yellow onion, garlic, fresh thyme, parsley (optional)
• Dairy: Unsalted butter
• Pantry: Wild rice, low-sodium broth, extra-virgin olive oil, pecans, dried tart cherries, dry sherry, bay leaf, kosher salt, black pepper

Full Ingredients

Wild Rice

• 1 1/2 cups uncooked wild rice, rinsed
• 4 1/2 cups low-sodium vegetable or chicken broth (or water)
• 4 fresh thyme sprigs
• 1 bay leaf (optional)
• 1/2 teaspoon kosher salt

Mushrooms and Aromatics

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter (or replace with oil to keep dairy-free)
• 1 pound cremini mushrooms, stemmed and sliced 1/4 inch
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, chopped
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dry sherry (fino or amontillado)

Finish and Garnish

• 2/3 cup dried tart cherries (roughly chopped if large)
• 3/4 cup pecan halves, toasted and roughly chopped
• 1 tablespoon dry sherry (to finish)
• 1–2 tablespoons chopped flat-leaf parsley (optional)
• Flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Simmer the wild rice

Rinse the wild rice under cool water. In a medium saucepan, combine rice, broth (or water), thyme sprigs, bay leaf (if using), and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the grains are tender and many have split, 45–55 minutes. If excess liquid remains, drain. Remove thyme and bay leaf. Cover and let the rice steam off heat for 5 minutes to finish and fluff.

Step 2: Toast the pecans

While the rice cooks, heat the oven to 350°F. Spread pecans on a small sheet pan and toast until fragrant and slightly darkened, 6–8 minutes. Cool, then roughly chop. Alternatively, toast in a dry skillet over medium heat, stirring frequently, 3–5 minutes.

Step 3: Brown the mushrooms

In a large, wide skillet (12 inches), heat the olive oil and butter over medium-high heat. Add the sliced cremini in an even layer. Let them cook undisturbed for 3–4 minutes, then stir and continue cooking until deeply browned and their liquid has evaporated, 8–10 minutes total.

Step 4: Build aromatics and add sherry

Stir in the onion, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onion turns translucent and sweet, 4–5 minutes. Add the garlic and chopped thyme; cook until fragrant, about 30 seconds. Pour in 1/4 cup dry sherry and scrape up any browned bits. Simmer until the sherry reduces by roughly half, 1–2 minutes.

Step 5: Fold in rice and cherries

Add the steamed wild rice and dried tart cherries to the skillet. Toss to combine and warm through, 2–3 minutes. Taste and adjust seasoning with more salt or pepper as needed.

Step 6: Finish with pecans and a final splash

Off the heat, fold in the toasted pecans and the remaining 1 tablespoon dry sherry for a bright, aromatic finish. Sprinkle with parsley and a whisper of flaky salt if you like. Let the pilaf rest for 2 minutes, then serve warm.

Pro Tips

• Use a wide skillet so mushrooms brown instead of steam—crowding traps moisture.
• Cook wild rice until just tender; it should be pleasantly chewy, not mushy. Drain any extra liquid and steam covered for 5 minutes for the perfect texture.
• Dry sherry matters: choose a dry style (fino or amontillado). Add a small splash off heat to preserve its aroma.
• Keep pecans crunchy by stirring them in at the very end and reserving a few for topping at the table.
• Instant Pot option for wild rice: 1 1/2 cups wild rice + 2 1/4 cups broth, High Pressure 28 minutes; natural release 10 minutes.

Variations

• Greens boost: Stir in 3 cups chopped kale or spinach during Step 5; cook until wilted.
• Fruity swap: Replace cherries with dried cranberries or chopped dried apricots.
• Hearty add-in: Brown 8 ounces crumbled Italian sausage before the mushrooms; proceed as written.

Storage & Make-Ahead

Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of water or broth until hot, then add a tiny splash of sherry to refresh the aroma. For best crunch, store toasted pecans separately and add just before serving. The pilaf freezes well without pecans for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values: 390 calories; 17 g fat; 48 g carbohydrates; 6 g fiber; 10 g protein; 390 mg sodium. Values will vary based on broth and salt used.