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


  • 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.