recipes
Wild Rice with Shredded Carrots and Walnuts
Wild Rice with Shredded Carrots and Walnuts
- Servings
- cook method
- prep
- cook
- ready
- 9
- Bake/Roast
- 15 minutes
- 1 - 2 hours
- Less than 2 hours
Ingredients
- 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
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat oil in a medium saucepan over medium-high heat. Add carrots and onions and saute 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.
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