INGREDIENTS
2
boxes (about 6 ounces each) fast-cooking long-grain and wild rice
2
tablespoons walnut or vegetable oil, divided
1
package (2-1/2 ounces) walnut pieces
or 2/3 cup slivered almonds
1
package (2-1/4 ounces) pecan pieces
2
cups chopped onions
12
dried apricots, sliced (about 1/2 cup)
1/2
cup dried cherries or dried cranberries
2
teaspoons minced fresh ginger
1/4
teaspoon red pepper flakes
1/4
cup honey
3
tablespoons soy sauce
1
tablespoon grated orange peel
PREPARATION:
- Cook rice according to package directions.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet or wok over medium-high heat 1 minute. Add walnuts and pecans; cook, stirring frequently, 8 minutes or until pecans are browned. Remove from skillet and set aside.
- Add remaining 1 tablespoon oil and onions to skillet; cook, stirring occasionally, 10 minutes or until onions begin to brown. Add apricots, cherries, ginger, red pepper flakes and reserved nuts; cook 5 minutes.
- Whisk together honey, soy sauce and orange peel in small bowl; add to onion mixture. Toss with rice.
Note
This dish can be served as a chilled rice salad. Spoon hot cooked rice evenly onto large baking sheet to cool quickly, about 8 to 10 minutes. Toss with cooled nuts, onion mixture and honey mixture.
This recipe appears in:
Rice & Grains
