Wild Rice with Pecans, Cranberries, and Scallions
Although I love to serve this wild rice dish with duck, pork, beef, and venison, I enjoy pairing it with other vegetables for a lighter, healthy meal.
- 1 cup long grain wild rice
- 1/4 teaspoon kosher salt
- 4 cups homemade chicken stock or organic chicken stock
- 2 tbsp butter
- 2 tbsp good olive oil
- 2 tbsp freshly squeezed orange juice
- 2 tbsp champagne vinegar
- 1/4 cup pecans toasted
- 1/4 cup dried cranberries
- 2 tbsp scallions chopped
- 1/2 tsp freshly ground black pepper
Melt butter in a medium pot. When melted, pour in rice. Brown the rice with the butter for about 3 minutes. Pour stock and salt into pot. Bring to a boil. Simmer for 1 hour. Be careful that the stock does not evaporate. If it does, add 1/2 cup of water to the pot. Turn burner off and cover for 10 more minutes to continue steaming rice.
Meanwhile, in a sauté pan cook pecans for 5 minutes tossing them often. Do not leave them in that they burn quickly.
Place rice in a medium size bowl. Gently incorporate olive oil, orange juice, champagne vinegar, pecans, cranberries, onions, scallions, and pepper to the rice. Serve immediately.