Wild Rice Pilaf Recipe: Nutty, Chewy Autumn Showstopper

Instructions:

1. Rinse the Wild Rice thoroughly in cold water until the water runs clear. This removes any dust or starches.
2. Bring the 4 cups of chicken stock and 1 teaspoon of salt to a rolling boil in the heavy-bottomed saucepan.
3. Add the rinsed wild rice to the boiling stock. Return to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer gently for 45–50 minutes.
4. The rice is done when the grains have split open (or 'flowered') slightly and are chewy but tender. Drain any residual liquid immediately.
5. Return the rice to the warm pot, stir in the 1 tbsp butter, cover, and let rest for 5 minutes. This allows the grains to steam perfectly.
6. Heat the large skillet over medium heat. Add the bacon lardons and cook until crispy and golden brown. Remove the lardons with a slotted spoon and set them aside, leaving the rendered bacon fat in the pan.
7. Add the diced shallots to the bacon fat and cook over medium-low heat for 5–7 minutes until they are soft and beginning to caramelise.
8. Increase the heat slightly. Add the mixed mushrooms and fresh thyme. Sauté vigorously for 5–8 minutes until the mushrooms have released their liquid and are deep golden brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic!
10. While the mushrooms are cooking, lightly toast the pecans in a separate dry pan until fragrant (about 3 minutes). Set aside.
11. Add the cooked, rested wild rice and the crispy bacon lardons back into the skillet with the mushrooms and shallots.
12. Toss gently to combine and heat through for 2 minutes. Season liberally with freshly ground black pepper and adjust salt if needed.
13. Stir in the toasted pecans, chopped fresh parsley, and lemon zest (if using) just before serving.