Wild Rice With Pecans
|Butter/Margarine||1 Tablespoon (Unsalted)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Wild rice||1⁄2 Cup (8 tbs)|
|Chicken stock/Low- sodium chicken broth||2 Cup (32 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
|Shredded fresh basil/Chopped parsley||2 Tablespoon|
1. In a large saucepan, melt the butter over moderate heat. Add the onions and saute for 5 minutes or until soft. Stir in the wild rice, coating it with the butter. Pour in the stock, bring to a boil, and stir. Lower the heat, cover tightly, and simmer, stirring occasionally, for 1 hour.
2. Add the water, stir in the white rice, cover, and steam 20 minutes longer or until both rices are tender. Stir in the chopped pecans and basil. Serve with Carolina Chicken.