This rice recipe turns a simple grain into a multi-dimension side.

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1 1/2 cups wild rice, rinsed

1 teaspoon salt

2 tablespoons unsalted butter

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1/2 cup thinly sliced scallions

1 tablespoon finely grated orange zest

3 tablespoons fresh orange juice

1 cup pomegranate seeds, about 1 medium pomegranate

1 cup lightly toasted hazelnuts, coarsely chopped

Freshly ground pepper

1. Put wild rice in a large saucepan; cover with water by 1 inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. (Add a little more water during cooking if rice gets dry.) Test for tenderness. Pour rice into a strainer; drain well.

2. In the same saucepan, melt butter over medium heat. Add scallions; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.

Servings: 6 to 8

Nutrition information: Per serving (for 8 servings): 257 calories, 12 g fat, 2 g saturated fat, 8 mg cholesterol, 33 g carbohydrates, 7 g protein, 296 mg sodium, 5 g fiber.

Adapted from “Fine Cooking Thanksgiving Cookbook” ($12.95).

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