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* | 2 cups uncooked wild rice |
* | 4 cups low-fat, reduced salt chicken stock |
* | 2 cups water |
* | 1 cup pine nuts, toasted |
* | 1 bunch scallions, chopped |
* | Salt and pepper, to taste |
1 | Rinse wild rice under cold water in a strainer. Drain. Bring to boil with chicken stock and water in a large saucepan. Reduce heat, cover and simmer 30 - 45 minutes until liquid is absorbed and rice is tender. |
2 | Remove from heat and add pine nuts and scallions. Taste and season with salt and pepper, if desired. |