Prep Time: 20 minutes
Cook: 45 minutes
Servings: 6 to 8
1 1/2 cups wild rice, rinsed
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup thinly sliced green onions
1 tablespoon finely grated orange zest
3 tablespoons fresh orange juice
1 cup pomegranate seeds, about 1 medium pomegranate
1 cup lightly toasted hazelnuts, coarsely chopped
Fresh ground pepper
1. Put wild rice in a large saucepan; cover with water by 1-inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 minutes. {Add a little more water during cooking if rice gets dry.} Test for tenderness. Pour rice into a strainer; drain well.
2. In the same saucepan, melt butter over medium heat. Add green onions; cook, stirring occasionally until softened, about 2 minutes. Remove from heat. Add cooked rice, orange zest and juice, pomegranate seeds and hazelnuts; fluff with a fork to blend. Season with remaining 1/2 teaspoon salt and pepper to taste.
Nutrition Information per serving {for 8 servings}:
257 calories, 12 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 33 grams carbohydrates, 7 grams protein, 296 milligrams sodium, 5 grams fiber.
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