There is a popular wild rice pilaf sold in an orange box that is a non-negotiable must on our Thanksgiving table. It’s been on the table for every single Thanksgiving meal as long as I can remember. When I was developing the recipe, I mentioned it to my mom and suggested that I could bring my version in place of the other brand. I was turned down – quickly. Not that she wouldn’t love my version, just that it’s not the tradition. Well, I’m still bringing it Mama! You don’t have to eat it, but we can let the other sixteen people at the dinner table decide which one they like best.
So, it’s a battle of the wild rice pilafs this year! My version is vegan, made with brown and wild rices, full of flavorful veggies, topped with fresh parsley and crunchy toasted pecans; and it’s low in sodium. Her version is made with par-boiled white and wild rice, is loaded with sodium and has dehydrated vegetables, and it lacks the sweet nuttiness of toasted pecans. I’m betting on my version!
The first time I made this I used a combination of brown rice and wild rice. The next time I made it, I used a brown and wild rice blend from Lundberg.You could use any combination of brown and wild rices as long as they have nothing added and are not par-cooked. Best of all, you can make this weeks in advance and keep it frozen until shortly before dinner time. A microwave will make quick work of reheating. Freeze the toasted pecans separately then top the hot rice with the nuts right before serving for the best crunch. Enjoy!