Wild Rice with Shredded Carrots and Walnuts
A simple ginger and orange-scented wild rice side dish with shredded carrots, green onions and crunchy walnuts.
2 tablespoon olive oil
1 1/2 cups shredded carrots
1 cup finely chopped green onion
1 1/2 cups chicken broth
1 cup orange juice
8 ounces uncooked wild rice
1 teaspoon ground ginger
1/2 cup walnut pieces
- Heat oil in a medium saucepan over medium-high heat. Add carrots and onions and sauté until softened, 3 to 5 minutes. Add remaining ingredients, except walnuts. Bring to a boil, reduce heat, cover tightly and simmer 1 hour or until rice is tender.
- Meanwhile, place a large skillet over medium high heat until hot. Add walnuts and cook 2-3 minutes or until fragrant and beginning to lightly brown, stirring constantly. Place in a bowl and set aside.
- When rice is cooked, stir in walnuts and serve.
Makes 8 servings.
Recipe provided courtesy of www.butterball.com.