This is described as being a holiday dish, but we think it’s so delicious it’s welcome on the table year-round! It combines wild rice with pecans, fresh herbs and spices, leeks, mushrooms and a drizzle of a sweet and citrus-y vinaigrette.
Recipe by: Andy Baraghani on Bon Appetit
INGREDIENTS
- 1 cup pecans
- 2 cups wild rice
- Kosher salt
- ¼ cup red wine vinegar
- 2 Tbsp. fresh orange juice
- 2 Tbsp. honey
- 1 garlic clove, crushed
- ½ cup extra-virgin olive oil, divided, plus more for drizzling
- 2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
- 12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
- Freshly ground black pepper
- 2 tsp. chopped thyme
- ⅓ cup sliced chives
For full recipe click here.
The featured image is a stock photo by Lauren Lonergan on Flickr meant to represent this dish.
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