Fruited Wild Rice with Toasted Nuts

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Fruited Wild Rice with Toasted Nuts."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/fruited-wild-rice-with-toasted-nuts-recipe.htm>  06 July 2008.

Fruited Wild Rice with Toasted Nuts Photo
Fruited Wild Rice with Toasted Nuts
Yield: Makes 4 servings
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Ingredients:
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



Preparation:
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.


Note: 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.



This recipe appears in: Rice & Grains