Wild Rice with Dried Fruit, Nuts and Scallions

Jump to recipe

Wild rice with dried apricots, roasted pecans, and scallions, plus baked chicken or turkey, if you’d like, is a chop and assemble job — and it’s great as either a side dish or a main course. I’ve been making variations of this dish for years with the keyword being variation. Wild rice is your jumping off point to make this your very own must-have dish that deserves a place at the table.

Decisions, decisions: If you don’t like dried apricots, try dried cherries, cranberries, raisins, or prunes.  If you don’t like scallions, try a fresh herb like mint, basil, tarragon, cilantro, or any soft leaf herb. If you don’t like pecans, use a different nut like hazelnuts or almonds. Do you want this as a vegetarian side dish, or do you want to include freshly baked (or leftover!) chicken or turkey? As a vegetarian alternative to poultry, you could add a cup of small-diced cheese of your choice.

___________________________

Did you enjoy reading or making the recipe from this post? If so, please consider giving it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Wild Rice with Dried Fruit, Nuts and Scallions

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 + 1/2 cups wild rice, cooked according to package directions
  • 3/4 cup dried apricots (about 12 – 15), diced
  • 3 – 4 scallions, whites and light greens chopped
  • 3/4 cup pecans, toasted then chopped
  • 1 + 1/2 tablespoons olive oil
  • 2 cups diced cooked chicken or turkey (optional)
  • 1 teaspoon kosher or sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Directions

  1. Cook the wild rice according to the package instructions. While the rice is cooking, dice the dried apricots between 1/8-inch and 1/4-inch pieces. As soon as the rice is done cooking, place the diced apricots on top of the rice so that they soften a bit. Set aside the rice pot with the lid on to keep warm
  2. Toast pecans in a 350 F (180 C) oven for 6-8 minutes, or on a stovetop in a sauté pan, turning frequently until they are slightly golden and until they smell “toasty.” Chop and place the pecans in a large mixing bowl
  3. Place the chopped scallions in the bowl with the pecans and mix with the olive oil and salt and pepper. Add the rice and apricots and mix thoroughly. If using, add the chicken or turkey and mix
Unknown's avatar

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

Leave a Reply.