Fruited Wild Rice With Toasted Nuts
|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|
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.