Wild rice with pomegranate seeds and hazelnuts
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 1 1/2 cup wild rice, rinsed
  • 1 teaspoon salt
  • 2 tablespoon unsalted butter
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon finely grated orange zest
  • 3 tablespoon each: fresh orange juice, pomegranate juice
  • 1 cup pomegranate seeds, from about 1 medium pomegranate
  • 1 cup lightly toasted hazelnuts, coarsely chopped
  • freshly ground pepper
Directions
  1. Put wild rice in a large saucepan; cover with water by 1 inch.
  2. Add 1/2 teaspoon salt.
  3. Heat to a boil.
  4. 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.)
  5. Test for tenderness.
  6. Pour rice into a strainer; drain well.
  7. In the same saucepan, melt butter over medium heat.
  8. Add green onions; cook, stirring occasionally, until softened, about 2 minutes.
  9. Remove from heat.
  10. Add cooked rice, orange zest, both juices, pomegranate seeds and hazelnuts; fluff with a fork to blend.
  11. Season with remaining 1/2 teaspoon salt and pepper to taste.