Wild Rice with Orange and Almond
The chewy texture of this dish is a nice compliment to the tender flaky meat of sole or halibut.
INGREDIENTS
- 2 tablespoons olive oil
- 2 leeks, chopped thin
- 1 cup wild rice
- Zest of 1 orange
- ½ cup sliced almonds
- 1 cup water
- 2 cups orange juice
- ½ teaspoon kosher salt
- 1 orange sliced into wedges
Heat oil in a large sauté pan over high heat. Add leeks and cook until tender.
Add wild rice, zest, and almonds and cook 5–10 minutes, stirring, until toasted and brown.
Add water and orange juice and bring to a boil. Reduce heat to low, cover, and cook 45–60 minutes, until liquid is absorbed.
Add salt and fluff with a fork just before serving. Serve with orange wedges.
SERVES 4
- 378 calories
- 14 g fat
- 57 g carbohydrates
- 10 g protein
- 305 mg sodium
- 6 g fiber
This Rice Is Wild
Wild rice comes from a wild marsh grass that is native to the northern United States. It is chewier and nuttier than regular rice, and consequently it is commonly thought to be undercooked.
