Orange Pecan Wild Rice

Orange Pecan Wild Rice
  1. 1 cup wild rice
  2. 1 1/4 cup chicken stock
  3. 1 1/4 cup water
  4. 2 tablespoons unsalted butter, divided
  5. 1 teaspoon kosher salt
  6. 1 cup seedless green grapes, halved
  7. 1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions)
  8. 1 cup pecan halves, toasted and coarsely chopped
  9. 1 teaspoon grated orange zest
  10. 2 tablespoons freshly squeezed orange juice
  11. 1 teaspoon freshly ground black pepper
  1. Place the rice, chicken stock, 1 ¼ cups water, 1 tablespoon of the butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer (pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open.
  2. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.
  3. Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well. Taste for seasonings and serve hot.
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