Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Wild Rice w/Shredded Carrots & Walnuts




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
1 bunch scallions, trimmed and minced
1-1/2 cups carrots, shredded
1/2 pound wild rice
1 cup orange juice
1 1/2 cups turkey or chicken broth
1 teaspoon ground ginger
to taste salt
to taste freshly ground black pepper
1/2 cup walnuts, coarsely chopped and toasted


Recipe



Heat oil in a medium heavy saucepan over medium-high heat. Add scallions and carrots and saute until softened, 3 to 5 minutes. Add rice and stir to coat with the oil and vegetables.

Pour in orange juice and broth; season with ginger, salt and pepper. Bring to a boil, cover and reduce heat to a simmer.

Cook for 60 minutes or until rice is tender. Stir in walnuts. Serve at once or keep covered for 20 to 30 minutes before serving.

Yield: 8