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- 1 cup wild rice blend
- 2 cups water or broth
- 3 tablespoons unsalted butter
- 1/3 cup chopped, toasted pecans
- 1/3 cup dried, sweetened cranberries
- 1/2 cup orange segments
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Rinse rice under cold water. In a medium saucepan, bring rice and water or broth to a boil. Reduce to a simmer and cook for 50 minutes, or until rice reaches desired tenderness. Drain any water remaining. In a separate pan, melt butter. Add rice and stir to coat. Fold in cranberries, oranges and parsley. Season to taste with salt and pepper.
Recipe from Central Market Poulsbo - Culinary Resource Center
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