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The Colorful Plate
Vegetables

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Nutted Wild Rice

 Submitted by: Christine W. Riggs,
Wife of Charles E. Riggs, Jr., MD
Source: Adapted from a recipe in
The Silver Palate Cookbook
by Julee Russo and Sheila Lukins,
Workman Publishing, 1982

1 cup (1/2 pound) raw wild rice 1/4 cup chopped fresh mint (or 2 teaspoons dried mint)
5-1/2 cup low-fat or defatted chicken broth or water 4 scallions (green onions) thinly sliced

1-1/2 Tablespoons olive oil, (extra virgin)
1/3 cup shelled pecan halves 1/3 cup fresh orange juice
1 cup yellow raisins 1-1/2 teaspoons salt
grated rind of 1 large orange freshly ground black pepper, to taste
  1. Put rice in strainer and run under cold water; rinse thoroughly.
  2. Place rice in a medium size heavy saucepan. Add stock or water and bring to rapid boil. Adjust heat to a gentle simmer and cook uncovered for 45 minutes. After 30 minutes check for doneness; rice should not be too soft. Place thin towel inside colander and turn rice into colander and drain. Transfer drained rice to a bowl.
  3. Add remaining ingredients to rice and toss gently. Adjust seasoning to taste. Let mixture stand for 2 hours to allow flavors to develop. Serve at room temperature.
Serves: 10 Nutrition Facts
Calories: 184 Saturated Fat: 0.5 gm
Carbohydrate: 32 gm Fiber: 3 gm
Cholesterol: 0 mg Protein: 11 gm
Fat: 5 gm Sodium: 610 mg

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