Wild and Brown Rice with Toasted Pecans

Dan’t tike plain brown rice? You ll like this versatile side dish. Serve itounth roasted meat, poultry, or seatood. If you have ary leftovers, toss them unth. a light dressing Jor a super re vilad

  • 1/3 cup wild rice
  • 11’/3 cup brown rice
  • 1/2 cup coarsely chopped pecans
  • 1 tablespoon unsalted butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup snipped fresh chives or minced parsley

Preparation time | 10 minutes

Cooking time | 50 minutes

1. Preheat the oven to 300°F. Bring a large saucepan of unsalted water to a boil over moderate heat. Add the wild rice and boil uncovered for 15 minutes. Add the brown rice and boil 20 minutes more. Drain,

2. Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, about 10 to 15 minutes or until lightly toasted. Set aside.

3. Transfer the rice to a steamer or colander Set over boiling water in a large saucepan, cover, and steam for 15 to 20 minutes or until tender. Transfer the rice to a warm serving bowl and stir in the butter, pecans, salt,

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