Best 6 Wild Rice With Spicy Pecans Recipes

TEXAS PECAN RICE

Steps:

• Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

25 BEST WAYS TO USE WILD RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious wild rice recipe in 30 minutes or less!

WILD RICE WITH SPICY PECANS

Steps:

• Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
• Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
• When cooked stir in the butter, cover again and keep warm.
• Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
• Remove from the heat and combine with the cooked wild rice.

WILD RICE WITH SPICY PECANS

Steps:

• Combine the water, bay leaves, salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes.
• Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Steps:

• In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
• Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
• Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
• DO AHEAD
• The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

WILD RICE AND TOASTED PECAN PILAF

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.