Wild rice with buttered pecans and tangerines
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Shelled pecans |
| 3 | Tangerines | |
| 2 | cups | Cooked wild rice |
| 1 | teaspoon | Ginger, peeled and minced |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 267 | ||
| ½ | cup | Celery leaves, minced or |
| ¼ | cup | Lovage |
| 1 | large | Scallion, minced |
| 1 | tablespoon | Parsley, minced |
| Salt and pepper to taste | ||
Directions
Melt butter in small skillet and add pecans. Toast, stirring constantly, until fragrant and just beginning to color. Set skillet aside. Peel only the thin rind from two of the tangerines and mince it finely. Then peel all three tangerines, pull off any white membrane, and segment them, removing the pits. Combine with the pecans cooked rice, ginger, celery leaves, scallions, parsley and the salt and pepper. Transfer to a 3-qt. over-to-table dish, cover with aluminum foil. When ready to serve, preheat oven to 450F. and bake, uncovered, for 10-15 minutes.
Submitted By DIANE LAZARUS On 03-27-95
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