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Fruited Wild Rice With Toasted Nuts

Chef.at.Home's picture
Ingredients
  Fast cooking long grain white and wild rice 12 1⁄2 Ounce (2 Boxes Of 6.2 Ounce)
  Walnut oil/Vegetable oil 2 Tablespoon, divided
  Walnut pieces/2/3 cup almond slivers 2 1⁄2 Ounce (1 Package)
  Pecan pieces 2 1⁄4 Ounce (1 Package)
  Chopped onions 2 Cup (32 tbs)
  Dried apricots 12 , sliced to make 1/2 cup
  Dried cherries/Dried cranberries 1⁄2 Cup (8 tbs)
  Minced fresh ginger 2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Honey 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Grated orange peel 1 Tablespoon
Directions

Cook rice according to package directions.
Add 1 tablespoon oil to large nonstick skillet or wok.
Heat skillet over medium-high heat 1 minute.
Add walnuts and pecans; cook, stirring frequently, 8 minutes or until pecans are browned.
Remove from skillet and set aside.
Add remaining 1 tablespoon oil and onions to skillet; cook 10 minutes or until onions begin to brown.
Add apricots, cherries, ginger, pepper and reserved nuts; cook 5 minutes.
Whisk together honey, soy sauce and orange peel in small bowl; add to onion mixture.
Toss with rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Rice, Nut
Occasion: 
Thanksgiving
Interest: 
Healthy

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