- 1 c wild rice
- 1 1/4 c chicken stock
- 1 1/4 c water
- 2 tbsp. unsalted butter, divided
- 1 tsp. kosher salt
- 1 c seedless green grapes, halved
- 1/2 c scallions, sliced in rounds, white and light greens parts (2 scallions)
- 1 c pecan halves, toasted and coarsely chopped
- 1 tsp. grated orange zest
- 2 tbsp. freshly squeezed orange juice
- 1 tsp. freshly ground black pepper
- Place the rice, chicken stock, 1 ¼ cups water, 1 tablespoon of the butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer (I pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open.
- Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.
- Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt, and the pepper and toss well. Taste for seasonings and serve hot.