TLC Cooking "Fruited Wild Rice with Toasted Nuts"

Fruited Wild Rice with Toasted Nuts

by the Editors of Publications International, Ltd.

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:

Cook rice according to package directions.
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.
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.
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

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