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Rice, Orange Nut (D/P/M)
Source: Unknown
Serves: 6 to 8

1-1/2 cups wild and white rice mix
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

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:
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.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A