ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)
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 Recipe#2688 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
Provided by ChefDLH
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 285.7, Fat 16.7, SaturatedFat 3.7, Cholesterol 11.7, Sodium 76, Carbohydrate 30.3, Fiber 3.8, Sugar 6.9, Protein 7.2
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