Prep 10 mins
Cook 0 mins
A nice side to accompany grilled or barbecued chicken...
- 3 cups cooked wild rice
- 1 cup pecan halves
- 1 cup golden raisin
- 1⁄3 cup fresh orange juice
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 1 orange, zest of
- ground pepper
- Combine all ingredients in a serving bowl. Toss gently until well mixed.
- Cover and let stand at room temperature about 2 hours before serving.
I followed in Tartlett's footprints and used the same 1 tbsp of oil which worked very well for me. Used a brown and wild rice mix (what I had) and it still turned out delicious. We had an early dinner tonight and this was a deliciously perfect side for the Seared Pork Chops With Creamy Mushrooms along with steamed asparagus. Thanks for this easy and oh so good recipe!
This is a tasty rice dish. I should have followed French Tart's suggestion and use less oil. It was really dominate in the dish and it took away some of the other wonderful flavors. I used a rice blend of white, wild, brown and red. This is easy to prepare and it looks great plated. Thanks for posting. :)
Delicious Loof! I had half a bag of wild rice left, that was sent to me by a swap partner - and this was my chosen recipe! I made half the suggested quantity as there are only the two of us at present, and we ate this with grilled chicken this lunch time, with a side of Bearnaise sauce for the chicken - great meal! I felt that 1/4 cup of olive oil was a WEE bit too much, so I used 1 tablespoon, and we felt that was just right. Made for photo tag and very much enjoyed! FT:-)