Wild and Brown Rice with Toasted Pecans
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
150 mL (2/3 cup) wild rice
325 mL (1 1/3 cups) brown rice
125 mL (1/2 cup) coarsely chopped pecans
15 mL (1 tbsp) unsalted butter or margarine
2 mL (1/2 tsp) each salt and black pepper
50 mL (1/4 cup) snipped fresh chives or minced parsley
Preheat the oven to 150°C (300°F). Bring a large saucepan of unsalted water to a boil over moderate heat. Add the wild rice and boil, uncovered, for 15 minutes. Add the brown rice and boil 20 minutes more. Drain.
Meanwhile, scatter the pecans on a baking sheet and toast in the oven, stirring occasionally to prevent burning, for 10 to 15 minutes or until lightly toasted; set aside.
Transfer the boiled rice to a steamer or colander. Set over boiling water in a large saucepan, cover, and steam for 15 to 20 minutes or until tender. Transfer the rice to a warm serving bowl and stir in the butter, pecans, salt, pepper and chives.
Makes 6 to 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:228