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Reminiscent of fall, this rice has a mixture of brown and wild rice, tossed with tart apples and buttery toasted pecans.
In a large pot, bring chicken broth to a boil. Add both kinds of rice and 1/2 teaspoon salt and simmer for 40-45 minutes, or until done.
In a nonstick skillet, melt the butter, then sauté the pecans in the butter until the pecans are golden brown. Remove pecans from the pan and set aside.
In the same pan, add the olive oil and sauté the chopped onion and apple until the onions are translucent. Sprinkle with nutmeg, salt and pepper.
When the rice is done, stir in the apple/onion mixture as well as the pecans.
I’ve found that almost everyone has their own way of making rice. In my rice cooking method, I first soak the rice, then drain it and then toast the rice along with spices until it’s fragrantly nutty. To accentuate the nutty flavor in this recipe, I add toasted sesame seeds and toasted coconut, which is a fun twist on a classic pot of rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!