Wild Rice with Pomegranate Seeds and Hazelnuts
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup thinly sliced green onions
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
1 cup pomegranate seeds, about 1 medium pomegranate
1 cup lightly toasted hazelnuts or pecans, coarsely chopped
Freshly ground pepper
Put wild rice in a large saucepan; cover with water by 1 inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40 to 60 minutes. (Add a little more water during cooking if rice gets dry.) Pour rice into a strainer; drain well.
In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste. Makes 8 servings.
Source: Adapted by The Chicago Tribune from “Fine Cooking Thanksgiving Cookbook” (Taunton Press).
Per serving: 257 calories, 12 g fat, 2 g saturated fat, 8 mg cholesterol, 33 g carbohydrates, 7 g protein, 296 mg sodium, 5 g fiber.