Wild and Brown Rice With Toasted Pecans

Quick look

  • prep 10 min    cook 50 min
  • serves 6-8

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.


  • 2/3 cup wild rice
  • 1 1/3 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

    How to make it  60 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, pepper, and chives.

Nutritional Information(per serving)

  • Calories: 294
  • Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 6mg
  • Sodium: 182mg
  • Carbs: 47g
  • Protein: 7g
  • Fiber: 3g

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