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|
|3||tablespoons soy sauce|
|1||tablespoon grated orange peel|
- 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.
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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