Orange Pecan Wild Rice

Myrna and I were raised in Minnesota, and wild rice is easy to find there and is served for special occasions.  This recipe from the “Barefoot Contessa Back to Basics" looked like just what we would like.  Instead of as a salad, this fruity mixture is served warm, as a pleasant side dish to almost any entrée.  If you can’t find plain wild rice, by all means, use a wild rice mix, and cook following package directions.                    

                            Orange Pecan Wild Rice

  1       cup Wild Rice

  1 ¼   cups Chicken Stock -- preferably homemade (for gluten-free)

  1 ¼   cups Water

  2       tablespoons Butter

  1       teaspoon Kosher Salt

  1       cup Green Grapes -- seedless, halved

     ½   cup Scallions -- sliced, 2 scallions

  1       cup Pecan Halves – toasted**, coarsely chopped

  1       teaspoon Orange Zest -- grated

  2       tablespoons Fresh Orange Juice

  1       teaspoon Black Pepper -- freshly ground

  1       teaspoon Kosher Salt

Place the rice, stock, water, half of the butter and first amount of salt in a saucepan and bring to a boil.  Cover, lower the heat to simmer, and cook about 1 hour, until the rice is tender and the grains begin to burst open.  Stir occasionally while cooking, scraping the bottom of the pan to prevent it from sticking, adding hot water if necessary.  Turn off the heat and allow the rice to steam for about 5 minutes.

Stir the remaining butter into the rice, then add the grapes, scallions, pecans, orange zest and juice, remaining salt and pepper and toss well.  Serve hot.

6 Servings

Per Serving: 270 Calories; 16g Fat (52.2% calories from fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 1118mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meats; 0 Vegetable; 0 Fruit; 3 Fat.

**Toast your pecans on a sheet pan in a 350° oven for 8 minutes.  Let cool completely before chopping.