Wild Rice With Pecans
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup wild rice, sorted and washed
- 5 1⁄2 cups chicken stock
- 1 cup dried currant
- 1 cup pecan halves
- 6 shallots, sliced paper thin
- 1 orange, zest of
- 1⁄3 cup fresh orange juice
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- fresh ground black pepper
directions
- In a heavy bottomed sauce pan bring Chicken Stock to a boil.
- Add Rice, cover, reduce heat and simmer for 50-60 minutes,'til tender.
- Drain and place in a non-reactive bowl.
- Mix all other ingredients, add to rice, fold well.
- Let stand at room temperature for 2 hours.
- May be reheated but it's great at room temperature and not at all bad chilled.
- A marvelous side dish for almost anything off of the grill, chicken, fish, pork, veal, what have you.
- Add a salad and a bottle of cellar temperature Chianti and a few friends to share with.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.