My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! She told me that she got the recipe from The Silver Palate cookbook and I felt a wave of nostalgia. I used that cookbook so much in the 80s and 90s and I loved it! Somehow, I lost that book an my moves around, so I'm grateful to Kim for reminding me. The recipe feels fresh and filling, and is a great dish to serve at home or at a pot luck.
Ingredients
1 cup Wild Rice
4 cups Vegetable or Chicken Stock
2 tsp Kosher Salt
2 tsp Black Pepper
1 Orange, Zest and Juice
⅓ cup Olive Oil
¼ cup Mint, choppedThis is essential. It brightens the whole dish!
1 bunch, green onions, chopped
1 cup Pecans, chopped or halves
1 cup Dried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.
Directions
1
Cook rice in the broth, 30-45 minutes, until done. Don't overcook!
2
Add all ingredients. Serve within 2 hours if you can. If refrigerating, let come back to room temp before serving.
CategoryCooking for a Crowd, Pot Luck, Side Dish, VegetarianCuisineVeggieCooking MethodIn the Kitchen
Ingredients
1 cup Wild Rice
4 cups Vegetable or Chicken Stock
2 tsp Kosher Salt
2 tsp Black Pepper
1 Orange, Zest and Juice
⅓ cup Olive Oil
¼ cup Mint, choppedThis is essential. It brightens the whole dish!
1 bunch, green onions, chopped
1 cup Pecans, chopped or halves
1 cup Dried Fruit, Raisins, Cherries, Apricots, or CranberriesCherries and Apricots open eyes and palates more than raisins and cranberries.
The original recipe calls for 1/4 cup of mint, not 14 cups!
Ha! Of course it does. Thanks for catching that. I have updated it. I hope no one followed that direction! Expensive, and does anybody love mint that much?
One of my most favorite recipes. Takes time to make so start early in the morning so flavors have time to blend. It’s delicious. I serve it with beef tenderloin at Christmas