Recipe by ChefDLH
This is a recipe from Ina Garten's Back to Basics 2008 cookbook. It is a warm side dish that combines rice, fruit flavors butter and ground black pepper for a flavorful accompaniment to meat or stand alone. Note: don't let it get crunchy, the rice should be tender. if you need help with toasting pecans look at How to Toast Pecans How to Toast Pecans It is a combination of a cold salad she made in her store Barefoot Contessa and a warm party dish of her own recipe collection to make the best of both. Unique and fun! Enjoy! ChefDLH
- 1 cup wild rice
- 1 1⁄4 cups chicken stock, preferably homemade
- 2 tablespoons unsalted butter
- kosher salt
- 1 cup green seedless grape, halved
- 1⁄2 cup scallion, sliced in rounds, white and light green parts (2 scallions)
- 1 cup pecan halves, toasted and coarsely chopped
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon fresh ground black pepper
Directions See How It's Made
- Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon 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 simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. 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.
- 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. Taste for seasonings and serve hot.