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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 cup(s) wild rice |
1 1/4 cup(s) chicken stock, preferably homemade |
2 tablespoon(s) unsalted butter |
kosher salt |
1 cup(s) seedless green grapes halved |
1/2 cup(s) scallions (2 scallions) white and light green parts |
1 cup(s) pecan halves, toasted and coarsely chopped |
1 teaspoon(s) grated orange zest |
2 tablespoon(s) freshly squeezed orange juice |
1 teaspoon(s) freshly ground black pepper |
Directions:
1. Piace the rice, chicken stock, 1 1/4 cups water, 1 tablespoon of the butter and 1 teaspoon salt in a medium saucepan and bring to
2. a boii over medium heat. Cover the pot and lower the heat to
3. simmer (I pull the pan halfway off the burner) and cook for about
4. hour, until the rice is tender and the grains begin to burst open.
5. Stir the rice occasionally while it's cooking, scraping the bottom
6. of the pan to prevent it from sticking. Turn off the heat and allow
7. the rice to steam for about 5 minutes.
8. Stir the remaining tablespoon of butter into the rice, then
9. add the grapes, scallions, pecans, orange zest, orange juice,
10. teaspoon sait, and the pepper and toss well. Taste for seasonings
11. and serve hot.
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