Dec 012011

You’ve probably heard of wild rice before.  You’ve also probably assumed that it’s a type of rice, because it has the word rice in the name. Guess what, it’s not!  I learned in my food science class last week that wild rice is actually an aquatic grass and not related to regular rice at all.  I know, I felt deceived too.  Either way, it’s great for you and delicious, so I wanted to share this recipe we made in class–wild rice with pecans, scallions, and dried cranberries.  

Nutritional Highlights: Wild rice is higher in protein than most grains, and is a good source of fiber, folic acid, and niacin.  Half a cup only has 80 calories.  Combined with sweet and savory add ins like pecans, cranberries,and scallions here, wild rice is exciting enough to serve to guests, or even as part of a gluten free Thanksgiving!

Wild Rice with Pecans, Cranberries, and Scallions
adapted from my Food Science class!


  • 1/2 cup coarsely chopped pecans, toasted (original recipe had 1 cup but I reduced it)
  • 1 tablespoon honey
  • 1/8 teaspoon cayenne pepper
  • 4 cups vegetable stock
  • 1 cup wild rice, rinsed and drained
  • 1/2 teaspoon coarse salt
  • 1 tablespoons olive oil
  • 5 whole scallions cut into 1/4 inch pieces
  • Coarse salt and pepper to taste
  • My addition:  1/4 cup dried cranberries
1.  Bring stock, rice, and salt to a boil in small saucepan.  Reduce heat to barely a simmer, cover, and cook for 1 hour or until rice is tender.  Drain any residual liquid.
2.  Meanwhile, toast nuts.  You can do this in a 350 degree oven on a baking sheet until aromatic.  Shake pan occasionally and watch closely so they don’t burn.
3.  Combine toasted nuts with hone and cayenne in a small bowl, set aside.
4.  Heat olive oil in a medium skillet over medium-high heat.  Add scallions and cook and stir until wilted, about 2 minutes.  Add in rice, pecans, and cranberries.  Cook for a minute until combined and heated.  Taste and season with additional salt and pepper as necessary.
5.  Serve and enjoy!

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