Put rice in a saucepan; cover with water by 1 inch. Add 1/2 t
salt. Heat to a boil. Reduce heat to low, cover and simmer until
rice is tender and most grains have popped open, 40-60
minute. Add a little more water if rice gets dry during cooking.
Drain rice well.
In the same saucepan, melt butter. Add green onions; cook,
stirring occasionally. Remove from heat. Add cooked rice,
orange zest, both juices, pomegranate seeds and hazelnuts;
fluff with a fork to blend. Season with remaining salt and
pepper.
Originally Submitted
12/30/2013
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