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  Wild Rice Pilaf with Pecans



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1 Tablespoon olive oil
1 Tablespoon unsalted butter
4 green onions, chopped
2 ounces uncooked spaghetti, broken up
1/2 cup pecans, chopped
1 cup wild rice
2 1/3 cups water or no-chicken chicken broth
1/4 cup toasted pecans, chopped
1/3 cup dried cranberries (optional)
1 Tablespoon orange zest (optional)

Heat covered pan over medium heat. Add olive oil and butter, then stir in green onions,
spaghetti pieces and pecans. Saute until spaghetti is golden brown, then stir in rice.
Add liquid and turn heat to high. Stir and bring to boil. Turn heat to low,
cover pan and set timer for 45 minutes. Do not open until time is up!
Test rice for doneness—it may need another ten minutes to absorb liquid and
become tender. Fluff pilaf with fork and lightly mix in toasted pecans
(add optional cranberries and zest now). This pilaf can be served hot or
at room temperature—it travels well!