Wild Rice with Carrots and Walnuts Pilaf
I have served this many times and it has always gone
over well. Orange-pineapple juice works well, too.
Ingredients
- 2 TBL light olive oil
- 1 cup orange juice
- 2 scallions, minced
- 1 1/2 cups shredded carrots
- 1 tsp fresh ginger, grated
- 1 cup wild rice
- 1/2 cup coarsely chopped toasted walnuts
- 1 1/2 cups chicken broth
Directions
Sort through the walnuts and discard pieces of walnut shells.
Heat oil in medium heavy saucepan over medium-high heat. Add scallions
and carrots and saut� until softened, 3-5 minutes. Add rice and stir to
coat.
Pour in juice and broth. Season with ginger and black pepper. Bring to
boil, cover, reduce heat to simmer. Cook for 40 minutes (stir once or twice)
or until rice is tender. Stir in walnuts. Serve at once.
Doug's Notes
I have used 1/2 cup wild rice and 1/2 cup long-grain white rice successfully.
