Wild rice with pomegranate seeds, hazelnuts

<strong>Wild rice with pomegranate seeds, hazelnuts</strong><br>
<br>
 Prep: 20 minutes<br /> Cook: 45 minutes<br /> Servings: 6 to 8<br>
<br>
<em>Note:</em> Adapted from "Fine Cooking Thanksgiving Cookbook" ($12.95). We subbed pomegranate seeds for the original dried cranberries.<br>
<br>
<strong>Ingredients:</strong><br /> 1 1/2 cups wild rice, rinsed<br /> 1 teaspoon salt<br /> 2 tablespoons unsalted butter<br /> 1/2 cup thinly sliced green onions<br /> 1 tablespoon finely grated orange zest<br /> 3 tablespoons fresh orange juice<br /> 1 cup pomegranate seeds, about 1 medium pomegranate<br /> 1 cup lightly toasted hazelnuts, coarsely chopped<br /> Freshly ground pepper<br>
<br>
 1. Put wild rice in a large saucepan; cover with water by 1 inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. (Add a little more water during cooking if rice gets dry.) Test for tenderness. Pour rice into a strainer; drain well.<br>
<br>
 2. In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.<br>
<br>
<strong>Nutrition information:</strong><br /> <em>Per serving (for 8 servings): 257 calories, 12 g fat, 2 g saturated fat, 8 mg cholesterol, 33 g carbohydrates, 7 g protein, 296 mg sodium, 5 g fiber.</em><br>
<br>
<a href=http://www.chicagotribune.com/features/food/sc-food-1109-pomegranate-turkey-20121114,0,3855165.story> Read the Good Eating story </a>

( November 14, 2012 )

Wild rice with pomegranate seeds, hazelnuts

Prep: 20 minutes
Cook: 45 minutes
Servings: 6 to 8

Note: Adapted from "Fine Cooking Thanksgiving Cookbook" ($12.95). We subbed pomegranate seeds for the original dried cranberries.

Ingredients:
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup thinly sliced green onions
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
1 cup pomegranate seeds, about 1 medium pomegranate
1 cup lightly toasted hazelnuts, coarsely chopped
Freshly ground pepper

1. Put wild rice in a large saucepan; cover with water by 1 inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. (Add a little more water during cooking if rice gets dry.) Test for tenderness. Pour rice into a strainer; drain well.

2. In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.

Nutrition information:
Per serving (for 8 servings): 257 calories, 12 g fat, 2 g saturated fat, 8 mg cholesterol, 33 g carbohydrates, 7 g protein, 296 mg sodium, 5 g fiber.

Read the Good Eating story

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
CTnow is using Facebook comments on stories. To comment on ctnow.com articles, sign into Facebook and enter your comment in the field below. Comments will appear in your Facebook News Feed unless you choose otherwise. To report spam or abuse, click the X next to the comment. For guidelines on commenting, click here.