Wild and Brown Rice With Toasted Pecans

[quicklook-recipe prep_time=”10 min” cook_time=”50 min” serves=”6-8″ details=”” ] Serve this rice with roasted meat, poultry, or seafood. If you have

[quicklook-recipe prep_time=”10 min” cook_time=”50 min” serves=”6-8″ details=”” ]

Serve this rice with roasted meat, poultry, or seafood. If you have any leftovers, toss them with a light dressing for a super rice salad.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2/3 cup wild rice
  • 1 1/3 cup brown rice
  • 1/2 cup coarsely chopped pecans
  • 1 tablespoon unsalted butter or margarine

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup snipped fresh chives or minced parsley

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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, pepper, and chives. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”294″ calories_fat=”” fat=”9g” sat_fat=”2g” choles=”6mg” sodium=”182mg” carbs=”47g” sugars=”” protein=”7g” fiber=”3g”]

[/nutrition-info]

Originally Published in Reader's Digest

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