The other day, my Mum passed on some wild rice that she got from a friend who actually grows it in Minnesota! I love wild rice, but never seem to cook it properly. Guess I’m inpatient.
LOL. I meant iMpatient, but some days in-patient works too.
So I turned for help to the barefoot contessa. I just love her show…and her food. She always seems so calm, even when having a party with awesome food and drink that all looks like it took a week to prepare with an army of chefs! I also wanted to add a nice layer of flavor to the rice, which admittedly does have a nice nutty flavor alone, but I’ve been trying new things lately. Plus, I really wanted to zest some oranges with my new microplane zester!
Start with a cup of wild rice, 1 1/4 cup broth (the contessa uses chicken, I used veggie), 1 1/4 cup water, and 1 tbsp butter in a small pan, high heat to boiling. Immediately cover the pan, turning the heat down to a slow simmer. You can salt or not. I don’t. We are weirdos who don’t like salt much. Go figure.
Cook the rice for about an hour. This type of rice should be stirred occasionally, but not until it’s almost done. You will know when this is because the grains begin to burst open.
When the rice is tender, turn off the heat and let it steam for about 5 minutes.
Stir into the cooked rice 1 cup of toasted pecan halves, 1 tsp orange zest, 2 tablespoons orange juice, 1 cup seedless green grapes, and 1/2 cup of chopped scallions. No basil. This time.
It was VERY orangy. I think the next time, I’ll leave out the juice, and just go with the zest. And, the boys thought the grapes were a little weird, so I’d only use 1/2 cup. Otherwise, it tasted great.
We ate it with pork chops, which was kind of a fail, then with Savory Crockpot Chicken which was a stunning success. I’m leaving that for tomorrow, as it’s kind of late, and the boys are clamoring for cookies.