Wild rice with spicy pecans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | Bay leaves | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | cup | Wild rice |
| ½ | cup | Pecan pieces |
| 1 | tablespoon | Unsalted butter |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
Directions
Combine the water, bay leaves, and salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes. Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice. Serve with game, poultry, roasted lake trout, or whitefish. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Reprinted by permission from "The '21' Cookbook" by Michael Lomonaco, from Bantam Doubleday Dell, copyright 1995 From the TV FOOD NETWORK - (Show # CL-8701) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
05-10-1999
Per serving: 170 Calories (kcal); 3g Total Fat; (17% calories from fat); 6g Protein; 30g Carbohydrate; 8mg Cholesterol; 274mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0n.
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