Add this nutty, earthy sauté to your Thanksgiving table. It’s the perfect complement to a golden roasted juicy turkey or stuffed butternut or acorn squash.


  • 1 cup wild rice, uncooked
  • 2 cups Organic Chicken or Vegetable Broth
  • 2 cups water
  • 1/2 cup pine nuts
  • 2 tablespoons butter
  • 2 large shallots, minced (about 2 tablespoons)
  • 1 medium organic yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup button mushrooms, diced
  • 1 cup portobello mushrooms, diced
  • 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme, plus fresh thyme for garnish
  • Freshly cracked black pepper and sea salt to taste


Rinse wild rice thoroughly in cold water. In a large saucepan, add the wild rice, broth and water. Bring to a boil, reduce heat and simmer for about 45 minutes or until tender. Drain rice and reserve until ready to use.

Heat a small skillet, add pine nuts and toast until just golden. Do not burn! Set aside.

Heat a large skillet, melt the butter and add shallots, onions, garlic and red pepper. Cook for about 3 to 4 minutes or until tender. Add the button and portabello mushrooms, marjoram, thyme, pepper and sea salt. Stir and cook for about 2 minutes. Add the wild rice, mix and cook for about 1 minute.

Spoon into a serving dish and garnish with toasted pine nuts and fresh sprigs of thyme.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.

RecID 8700

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