Fruited Wild Rice W/ Toasted Nuts

Submitted by R.Rowand

"This colorful, flavorful rice is an excellent addition to a family get together."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 (6 1/4 ounce) boxes quick-cooking long grain and wild rice mix
• 2 tablespoons walnuts or 2 tablespoons vegetable oil, divided
• 1 (2 1/4 ounce) bag walnuts, pieces
• 2⁄3 cup slivered almonds
• 1 (2 1/4 ounce) bag pecan pieces
• 2 cups chopped onions
• 12 dried apricots, sliced (makes about 1/2 c)
• 1⁄2 cup dried cherries or 1/2 cup cranberries
• 2 teaspoons fresh ginger, minced
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon grated orange peel

directions

1. Cook rice as box directs.
2. Meanwhile, heat 1 tbsp oil in a large non-stick skillet or wok over med-high heat for 1 minute. Add nuts. Cook stirring frequently about 8 minutes or until pecans are browned. Remove from skillet and set aside.
3. Add the remaining 1 tbsp of oil and the onions into the skillet. Cook about 10 minutes or until onions begin to brown. Add apricots, cherries, ginger, red pepper, and reserved nuts; cook another 5 minutes.
4. Whisk together honey soy sauce and orange peel in a small bowl; add onion mixture and then toss with rice.
5. (Note) This dish can be served as a cold rice salad: Spoon the hot rice on to a large baking dish and chill in the refrigerator about 15 to 25 minutes then toss with cooled nuts, onion mixture and honey sauce.