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Fruited Wild Rice with Toasted Nuts

Fruited Wild Rice with Toasted Nuts

Fruited Wild Rice with Toasted Nuts


Makes 4 servings


2 boxes (about 6 ounces each) fast-cooking long-grain and wild rice
2 tablespoons walnut or vegetable oil, divided
1 package (2-1/2 ounces) walnut pieces or 2/3 cup slivered almonds
1 package (2-1/4 ounces) pecan pieces
2 cups chopped onions
12 dried apricots, sliced (about 1/2 cup)
1/2 cup dried cherries or dried cranberries
2 teaspoons minced fresh ginger
1/4 teaspoon red pepper flakes
1/4 cup honey
3 tablespoons soy sauce
1 tablespoon grated orange peel


  1. Cook rice according to package directions.
  2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet or wok 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.
  3. Add remaining 1 tablespoon oil and onions to skillet; cook, stirring occasionally, 10 minutes or until onions begin to brown. Add apricots, cherries, ginger, red pepper flakes and reserved nuts; cook 5 minutes.
  4. Whisk together honey, soy sauce and orange peel in small bowl; add to onion mixture. Toss with rice.


This dish can be served as a chilled rice salad. Spoon hot cooked rice evenly onto large baking sheet to cool quickly, about 8 to 10 minutes. Toss with cooled nuts, onion mixture and honey mixture.

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