WILD RICE, YEP WILD.
Yield: 6
WILD RICE, YEP WILD.
about to get wild tonight. yep that’s right I said WILD! we’re talkin’ cozy wild rice with crispy, flaky salmon on TOP! this rice is the most healthyISH, delish, comforting, satisfying, wintery mix you could think of I made it for thanksgiving and it was a huge HIT! Feelin’ cold and excited for a WILD night in ?! Go make this no salmon? no problem. it’s good enough alone.
Ingredients:
- 1 cup caramelized sweet pecans
- 2 cups wild rice
- Kosher salt
- ¼ cup red wine vinegar
- 2 Tbsp. fresh orange juice
- 2 Tbsp. honey
- 1 garlic clove, crushed
- ½ cup extra-virgin olive oil
- 2 large leeks, white and pale green parts only, thinly sliced
- 12 oz. mushrooms such as maitake torn or broken up
- Freshly ground black pepper
- 2 tsp. chopped thyme
- sliced chives
- .
Instructions:
- Cook wild rice according to package instructions.
- Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Then heat ¼ cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned. Season with salt and set aside.
- Wipe out skillet and heat another ¼ cup oil until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, Mix in thyme.
- Take a large mixing bowl and combine wild rice, leeks and mushrooms. Remove garlic from vinaigrette and pour over rice. Mix to combine.
- Platter rice, top with pecans and chives and enjoy!!
Calories
275.98Fat (grams)
18.77Sat. Fat (grams)
2.58Carbs (grams)
25.49Fiber (grams)
3.16Net carbs
22.33Sugar (grams)
9.05Protein (grams)
4.16Sodium (milligrams)
105.61Cholesterol (grams)
0.00
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