Wild Rice Pilaf with Maple Glazed Carrots and Pecans

A decorative white platter filled with a barley salad, topped with colorful roasted vegetables, nuts, and fresh rosemary sprigs. Complementing the dish is a wild rice pilaf in the background, alongside small bowls containing cranberries and nuts on a light wooden table.

Wild Rice Pilaf with Maple Glazed Carrots and Pecans

This Wild Rice Pilaf with Maple Glazed Carrots is a delicious and versatile side dish or vegetarian main dish for any occasion, but it is especially delightful during the holidays! Simple to make in 3 easy steps, it's a wonderful and healthy recipe you'll love to serve your guests!

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 232kcal

Author: Stephanie Wilson

Ingredients

4 cups vegetable broth
3/4 cup dry wild rice
3/4 cup dry barley hulled or pearl
3 cups carrots sliced on bias
2 teaspoons fresh herbs like thyme, parsley or rosemary
2 tablespoons maple syrup
3 cups sliced mushrooms like button, cremini, oyster or shitake
1 small leek white and light green parts, sliced
4 garlic cloves crushed
1/2 cup jarred roasted red bell pepper sliced
salt and pepper to taste
2 tablespoons toasted pecans toasted

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Instructions

In a large saucepan, bring broth to a boil. Add wild rice and barley and then return to a boil. Reduce the heat, cover and simmer until tender; about 45 to 50 minutes. Drain excess liquid (or reserve for sauteing the carrots).
Combine carrots, 1/4 cup water (or reserved broth), herbs, and maple syrup in a large nonstick skillet. Cover and cook over medium heat for 12 minutes or until carrots are crisp-tender. Uncover, increase heat to medium-high, and cook 3 minutes more until liquid is reduced and carrots are glazed. Transfer to a bowl and leave the remaining liquid in the skillet.
In the same skillet, saute the mushrooms, leeks, and garlic over medium heat for 6 minutes or until lightly browned, adding water as necessary, up to 2 tablespoons, to prevent sticking. Add red pepper, cooked grains, salt and pepper to taste, toss together and heat through.
On a serving platter, spread the grains and mushrooms, top with maple glazed carrots, fresh herbs and toasted pecans.

Notes

Storage: This mixed-grain pilaf will keep in the refrigerator for up to 5 days.

Nutrition