Wild Rice Pilaf With Mushrooms And Pecans

• 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

1. 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.
2. 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.

wild rice, orzo pasta, butter, cremini mushroom, pecans, fresh sage, frozen peas, chickpeas, salt

Taken from www.food.com/recipe/wild-rice-pilaf-with-mushrooms-and-pecans-387185 (may not work)