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.
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
Fluff pilaf with fork and lightly mix in
(add optional cranberries and
zest now). This pilaf can be served hot or
room temperature—it travels well!