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Serves six

2¼ cups water

¼ teaspoon salt

1 cup wild rice

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2 tablespoons butter

½ cup chopped pecans

3 tangerines

1 teaspoon finely minced fresh ginger

2 scallions, thinly sliced

1 tablespoon finely minced parsley

Freshly ground black pepper to taste

1. In a medium saucepan bring the water to a boil. Add the salt and wild rice; bring back to a boil, reduce the heat to medium-low and cook, covered, 50 minutes, or until the rice is tender. Uncover and boil off any remaining liquid.

2. Heat the butter in a skillet over medium pan. Add the pecans and toast, stirring occasionally, three minutes. Remove from the heat.

3. Grate the peel from two of the tangerines. Then cut thin slices off the top and bottoms of the tangerines. Cut away peel and white pith; section the tangerines.

4. Combine the rice, pecans, tangerines, ginger, green onion, parsley and pepper. Transfer to a casserole dish and cover with aluminum foil. Refrigerate; this can be done several hours in advance. Remove from refrigeration an hour before reheating. When ready to serve, preheat the oven to 450 degrees and bake, covered, 15 minutes.

Adapted by The Seattle Times in 1993 from “The Versatile Grain and Elegant Bean” by Sheryl and Mel London.

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