Recipe of Super Quick Homemade Baked Wild Rice With Mushrooms And Pecans

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Perfect Baked Wild Rice With Mushrooms And Pecans. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Baked Wild Rice With Mushrooms And Pecans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Wild Rice With Mushrooms And Pecans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked Wild Rice With Mushrooms And Pecans is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Baked Wild Rice With Mushrooms And Pecans using 13 ingredients and 19 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Baked Wild Rice With Mushrooms And Pecans:

1. 1/2 cup uncooked wild rice
2. 1/2 cup long grain rice
3. 1 tbsp olive oil
4. 1 large onion, chopped
5. 1 clove garlic, minced
6. 8 oz sliced cremini mushrooms
7. 3 cup cubed day old French bread
8. 1/2 tsp dried sage
9. 1/2 tsp dried thyme
10. 1/4 tsp salt
11. 1/4 tsp pepper
12. 1/3 cup toasted chopped pecans
13. 1 1/2 cup unsalted chicken stock (I use Kitchen Basics)

Instructions to make to make Baked Wild Rice With Mushrooms And Pecans

1. Rinse and cook wild rice according to package directions.
2. Cook long grain rice according to package directions.
3. Spread bread cubes in a single layer on a baking sheet.
4. Broil 5 to 6 inches from heat for 4 minutes or until lightly browned.
5. Stir after 2 minutes.
6. Set aside.
7. Preheat oven to 325°F.
8. In a large nonstick skillet, heat olive oil over medium heat.
9. Add onion and garlic.
10. Cook and stir for 3 minutes.
11. Add mushrooms.
12. Cook 3 more minutes stirring occasionally.
13. Add sage, thyme, salt, pepper and both cooked rices.
14. Cook 2 minutes, stirring occasionally.
15. Stir in stock.
16. Add pecans and toasted bread.
17. Toss lightly.
18. Transfer to a 3 quart baking dish coated with vegetable oil spray.
19. Cover and bake 40 minutes or until hot.

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