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Cook the Book: Orange Pecan Wild Rice

Posted by Michele Humes, November 11, 2008 at 1:15 PM

In this week's Cook the Book pick, Barefoot Contessa Back to Basics, Ina Garten confesses to not really liking cold wild rice. This recipe is the perfect compromise, with all the fixin's of a rice salad but served piping hot and buttery.

Bursting with fruits and nuts, this unusual side dish is reminiscent of a North African couscous or a Persian pilaf. Green grapes and toasted pecans add texture, and the juice and zest of an orange give moisture and zing.

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Orange Pecan Wild Rice

- serves 6 -
Adapted from Barefoot Contessa Back to Basics by Ina Garten.

Ingredients

1 cup wild rice
1 1/4 cups chicken stock, preferably homemade
2 tablespoons unsalted butter
Kosher salt
1 cup seedless green grapes, halved
1/2 cup scallions, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly ground black pepper

Procedure

1. Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat.

2. Cover the pot and lower the heat to simmer and cook 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.

3. Turn off the heat and allow the rice to steam for about 5 minutes.

4. Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well.

5. Taste for seasonings and serve hot.

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Tags: Barefoot Contessa, Barefoot Contessa Back to Basics, Cook the Book, Ina Garten, pecans, rice, wild rice