1 cup wild rice
1 ¼ cups chicken stock
1 ¼ cups water
2 tablespoons unsalted butter
2 teaspoons sea salt
1 cup seedless green grapes, halved
½ cup scallions, sliced in rounds, white & green parts
1 cup pecan halves, toasted & coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly ground black pepper
Place the rice, chicken stock, water, 1 tablespoon of the butter, and 1 teaspoon of the sea salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.
Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon sea salt and the pepper and toss well. Taste for seasonings and serve hot.
Recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten