Wild Rice with Dried Cranberries & Hazelnuts
by Beth Dooley, Lucia Watson
Serves four to six as a side dish.
To learn more, read the article:
Wild Rice
1 cup wild rice, rinsed
1 Tbs. unsalted butter
1/4 cup thinly sliced scallions (white part only)
2 Tbs. finely grated orange zest
Juice of 1/2 orange (about 3-1/2 Tbs.)
1/2 cup dried cranberries, coarsely chopped
1/4 cup hazelnuts, toasted and coarsely chopped
1/4 tsp. kosher salt
Freshly ground black pepper
Put the wild rice in a medium saucepan and cover with water by about an inch. Bring the water to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the grains have popped open, 40 to 60 minutes (be sure to taste for tenderness). Pour the rice into a colander or sieve to drain well.
In the same saucepan, melt the butter over medium heat. Add the scallions and sauté, stirring occasionally, until softened, about 2 minutes. Remove from the heat and add the cooked wild rice, along with the orange zest and juice, dried cranberries, and hazlenuts; fluff with a fork to blend. Season with the salt and with pepper to taste. Serve immediately.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
190;
Fat
(g):
5;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
1;
Protein
(g):
5;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
34;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
100;
Cholesterol
(mg):
5;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 60
, pp. 71
October 1, 2003
