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