Wild & Brown Rice Pilaf with Toasted Pecans & Herbs Save as PDFPrint Ingredients Wild/brown rice blend 3 cups dry, rinsed Olive oil or butter 2 Tbsp Yellow onion 1 medium, finely diced Garlic 2 cloves, minced Fresh thyme sprigs 3 Bay leaf 1 Low-sodium chicken or vegetable stock 6 cups (plus more as needed) Pecans 1 cup, toasted and chopped Flat-leaf parsley 1/2 cup, chopped Butter 12 Tbsp (to finish) Sherry vinegar 12 Tbsp Kosher salt and freshly ground black pepper Instructions In a large pot, warm olive oil/butter over medium heat
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