Wild rice is typically something you would serve in the fall, but I love it year round. You can find it in the bulk section of your health food store. Take a big whiff – it spells exactly like black tea leaves. In fact, one can cook rice with black tea leaves for a similar flavor, but that’s another story. Lemon is usually my go-to flavor with rice dishes, but with the wild rice, orange zest provides the perfect accent. Orange and red onion is a classic French pairing. For a little more bite, I added scallions.
I like this best served right after it’s made. Although it’s good right out of the fridge, I prefer to let it sit out until it reaches room temperature. Toss this with greens and grilled chicken for a lovely dinner, or simply have it on it’s own for a light lunch.
A note on basmati rice. One of the questions people ask most is why their basmati rice is water-logged. I don’t know why so many containers give the water to rice ratio so heavy on the water. Here’s the rule of thumb: 1 c. white basmati to 1 1/4 c. water – much less water than the typical long grain rice most of us grew up with. Enjoy!
Prep time: 15 minutes
Total time: 50 minutes
Yield: 8 servings
2 c. white basmatic rice
1 c. wild rice
6 1/2 c. water, separated
1 tsp. kosher salt
4 T olive oil (regular or extra virgin is fine)
1 c. thinly sliced scallions
3 T orange zest (from roughly 3 oranges)
3/4 c. roughly chopped salted pecans
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
- Rinse wild rice thoroughly in a colander. In a small pot, bring 4 c. water to a boil. Add wild rice and 1 tsp. salt. Reduce heat and simmer, covered, for 45 minutes.
- In a second pot, bring 2 1/2 c. water and 2 c. basmati to a boil. Reduce heat and simmer, covered, for 12-15 minutes.
- Once both rices are cooked, transfer them to a large bowl and stir to combine.
- Add all remaining ingredients and stir thoroughly to combine. Serve warm or at room temperature.