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.
Win 'Barefoot Contessa Back to Basics'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of 'Barefoot Contessa Back to Basics'. Enter to win here »
Cook the Book: Orange Pecan Wild Rice
About This Recipe
- 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
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.
Turn off the heat and allow the rice to steam for about 5 minutes.
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.
Taste for seasonings and serve hot.