This wild rice pilaf recipe is adapted from Williams Sonoma’s recipe.
I love their method from start to finish, it is pretty foolproof if you follow along. In a nutshell, you start by sautéing the shallots in a casserole dish on the stovetop, fast forward a few steps, and the casserole dish is transferred to the oven where the magic happens. I foresee this dish on my holiday table this year!
You will notice that the WS version includes pecans, however, I do not use nuts in my recipes. Wild rice has a chewy texture, if that isn’t your thing, feel free to use only brown rice.