Wild Rice Pilaf With Mushrooms And Pecans - cooking recipe

Ingredients

3 ounces wild rice (about 1/2 cup)
1/2 lb orzo pasta
2 tablespoons butter
1/2 lb cremini mushroom, sliced
1/3 cup pecans, chopped
2 tablespoons fresh sage, chopped
1 cup frozen peas, thawed
0.5 (15 1/2 ounce) can chickpeas, drained
salt

Preparation

Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.