Wild Rice Pilaf with Mushrooms and Pecans in 65 Minutes

Instructions:

1. Sauté the mushrooms. Melt 2 tablespoons of unsalted butter in your Dutch oven over medium heat. Add the 8 oz of sliced cremini mushrooms in a single layer. Let them sit undisturbed for 4 minutes until they are deep golden brown and fragrant. Note: Moving them too much prevents bering and makes them steam instead of sear.
2. Aromatize the base. Stir in the 2 minced shallots and 3 cloves of grated garlic. Sauté for about 2 minutes until the shallots are translucent and your kitchen smells like heaven.
3. Toast the grains. Add the 1 cup of rinsed wild rice and 0.5 cup of basmati rice to the pot. Stir constantly for 3 minutes until the rice smells slightly nutty and is coated in fat.
4. Add the liquid. Pour in the 3 cups of vegetable broth. Bring the mixture to a rolling boil, then immediately turn the heat down to low.
5. Simmer covered. Place the lid on tightly. Cook for 45 to 50 minutes until about 70% of the wild rice grains have split open.
6. Add the fruit. In the last 5 minutes of cooking, quickly lift the lid and fold in the 0.5 cup of dried cranberries and the diced tart apple. Replace the lid immediately.
7. The resting phase. Remove the pot from the heat. Do not open the lid. Let it sit for 10 minutes to allow the steam to finish softening the grains.
8. Final fluffing. Use a fork to gently fluff the rice. Fold in the 0.5 cup of toasted pecans and 1 tablespoon of fresh thyme leaves.
9. Seasoning check. Taste the pilaf and add the 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper until the flavors really pop.
10. Serve immediately. Transfer to a warm bowl and enjoy the vibrant colors and textures.