This rice recipe turns a simple grain into a multi-dimension side.
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
- Anonymous donor pays off landslide victim's $360K mortgage
- Could Chris Polk be a fit for the Seahawks?
- Jesse Jones is back: Seattle's superhero consumer reporter is now at KIRO 7
- This USB cable finally could be connector for long haul
- Fire destroys Bellevue auto showroom, dozens of cars
Most Read Stories
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).