Orange Pecan Wild Rice

Here's something you don't see every day. Wild rice dishes were rather popular back in the 1970s and then they fell out of style. However, wild rice is coming back into popularity. This is an updated version of an old recipe that features the firm texture of wild rice paired with toasty pecans, fruit and scallions. Serve as a side with meats or even with a white-fleshed fish supper.

Orange Pecan Wild Rice

1 cup wild rice

1¼ cups fat free, reduced sodium chicken stock

2 tbsp. unsalted butter or extra virgin olive oil

1 cup green seedless grapes, halved

½ cup scallions, sliced in rounds

1 cup pecan halves, toasted and coarsely chopped**

1 tsp. grated orange zest

2 tbsp. freshly squeezed orange juice

1 tsp. freshly ground black pepper

Kosher salt

Place the rice, chicken stock, 1¼ cups water, 1 tbsp. of the butter and ½ tsp. salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer (you may wish to pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.

Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice and the pepper and toss well. Taste for seasonings and serve hot.

**Toast the pecans on a sheet pan in a 350 degree oven for 8 minutes. Let the pecans cool completely before chopping.

Serves 6