- In a large saucepan, saute celery, carrot and onion in butter until tender, over medium-high heat. Stir in the broth and the wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 mins.
- Add long grain rice; cover and simmer 20 mins. longer. Stir in the craisins; cook 5 mins longer or until the liquid is absorbed. Just before serving, stir in the toasted pecans (to toast them you can either dry fry them in a skillet, or place them on a baking sheet under the broiler...just make sure you keep turning the nuts so that they don't burn!)
Friday, February 19, 2010
Long Grain & Wild Rice with Pecans and Craisins
I have had a bag of wild & long grain rice sitting in my pantry for quite a number of months, so I decided today was the day that I was going to use it up! This is a delicious and deceptively simple rice that looks and tastes like a gourmet dish.
LONG GRAIN & WILD RICE WITH PECANS AND CRAISINS
1 cup uncooked long grain rice
1 cup uncooked wild rice
2/3 cup craisins (or dried cherries)
1 large carrot, finely diced
1 rib of celery, finely diced
1 small red onion, diced
2 tbsp butter
5 cups chicken broth (or use vegetable broth)
1/2 cup chopped pecans, toasted