Wild Rice With Pecans
Be the first to rate this recipe
A home-kitchen version of wild rice with pecans, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 Tbsp. unsalted butter or margarine
- 3/4 c. sliced green onions with tops
- 1/2 c. wild rice
- 2 c. chicken stock or low sodium chicken broth
- 1 1/2 c. boiling water
- 3/4 c. uncooked long grain white rice
- 1/3 c. chopped pecans, toasted
- 2 Tbsp. shredded fresh basil or chopped parsley
Method
In large saucepan, melt the butter over moderate heat.
Add onions and saute 5 minutes.
Stir in wild rice, coating with butter.
Pour in stock; bring to boil and stir.
Lower heat; cover tightly and simmer, stirring occasionally for 1 hour.
Add the water; stir in white rice.
Cover and steam 20 minutes longer or until both rices are tender.
Stir in the pecans and basil. Serves 4, easy to double.
Rate:
