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1-1/2 cups wild and white rice mix
Rinse the wild rice mix in a strainer under cold running water.
In a slow cooker or crockpot, combine the rice, broth, orange zest and juice, salt and butter or margarine. Cover, set on High and cook until the kernels are open and tender, but not mushy, about 2 to 3 hours.
Stir in the pecans, scallions and parsley and serve.
Poster's Notes:
Posted by Barbara Berner
Nutritional Info Per Serving: N/A
3 cups vegetable OR chicken broth
3 tablespoons grated orange peel or 1 tablespoon dried orange peel
2 tablespoons fresh orange juice
1 teaspoon salt
1 tablespoon unsalted butter OR margarine
1/2 to 3/4 cup chopped pecans, to your taste, toasted
1/4 cup chopped scallions
1/2 cup packed chopped fresh Italian parsley leaves
I just picked up this recipe from another email I receive, so I haven't yet tried it. However, I'm trying to finalize my Tu b'Shevat menu, and I thought this looked promising.