Orange Pecan Wild Rice
Recipe GLPR33eb589abaa2d8
A sophisticated side dish featuring nutty wild rice infused with bright citrus and crunchy toasted pecans. This gluten-free recipe combines tender wild rice with the sweetness of green grapes, aromatic orange zest, and a hint of brightness from fresh orange juice. Sliced scallions and toasted pecans add textural contrast to create a dish that's both elegant and naturally wholesome.
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Ingredients
1 cup wild rice
1 1/4 cups chicken stock, preferably homemade
2 tablespoons unsalted butter
Kosher salt to taste
1 cup seedless green grapes, halved
1/2 cup scallions, sliced in rounds (white and light green parts)
1 cup pecan halves, toasted and coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly ground black pepper
Directions
Rinse the wild rice under cold water and drain well. In a medium saucepan, melt the unsalted butter over medium heat.
Add the rinsed wild rice to the melted butter and stir for about 2 minutes to lightly toast the grains and enhance their nutty flavor.
Pour in the chicken stock and add a pinch of kosher salt. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 35-40 minutes until the wild rice is tender and the liquid is absorbed.
While the rice cooks, toast the pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant. Transfer to a cutting board and coarsely chop once cooled slightly.
Once the rice is cooked, remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
Transfer the cooked wild rice to a large serving bowl. Stir in the halved green grapes, sliced scallions, chopped toasted pecans, orange zest, and orange juice.
Season with the freshly ground black pepper and additional kosher salt to taste. Toss gently to combine all ingredients evenly.
Serve warm or at room temperature. This dish can be made ahead and reheated gently before serving.
