TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Wild Rice and Apple Casserole or Stuffing

Wild Rice Pilaf

Roasted Sweet Potatoes with Apples and Pecans

Grain Recipes

Shared Recipes

Wild Rice Extraordinaire with Apples and Pecans

(Shared recipe submitted by Judy Knight.)

Serves 4

Ingredients

  • 4 ounces uncooked wild rice
  • 15 ounces chicken broth
  • 2 tablespoons butter
  • 1/2 cup each chopped onion and celery
  • 1 tart apple chopped (1-1/2 to 2 cups)
  • 1/2 cup chopped pecans
  • Dash of red pepper
  • Salt and cracked pepper to taste

Boil rice in 2-1/2 cups salted water for 30 minutes. Drain of most of water. Add chicken broth and continue to simmer until tender, about 20 to 30 more minutes.

Meanwhile, sauté celery and onion in butter for 5 minutes. Add apple and pecans to celery and onion. Sauté 5 more minutes. They need to stay slightly crisp.

Add above to rice. Stir in cayenne and cracked pepper. Simmer 5 more minutes. (I also like to add 2 tablespoons of lemon juice. This is optional.) Let set for a few minutes prior to serving. Serve with pork or fowl.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.