Orange Pecan Wild Rice

By Carla

Ingredients

• 1 cup wild rice
• 1 1/2 cups chicken stock, preferably homemade
• 2 Tbsp unsalted butter
• Kosher salt
• 1 cup seedless green grapes halved
• 1/2 cup scallions, sliced in rounds, white and light green parts only (2 scallions)
• 1 cup pecan halves, toasted and coarsely chopped
• 1 tsp grated orange zest
• 2 Tbsp freshly squeezed orange juice
• 1 tsp freshly ground black pepper

Preparation

Step 1

Place the rice, chicken stock, 1 1/4 cups water, 1 Tbsp of the butter, and 1 tsp salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer (I pull the pan halfway off the burner) and cool for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.

Stir the remaining Tbsp of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 tsp salt and the pepper and toss well. Taste for seasonings and serve hot.