Nutted Wild Rice for Thanksgiving (GF, DF, EF)

Nutted Wild Rice for Thanksgiving (GF, V)I’ve been off celebrating Christmas in Disney World and Disneyland, but now it’s time to jump back in time and prepare for Thanksgiving. While Thanksgiving is a time to be grateful, it can also be stressful between organizing family members and cooking up a feast! That’s why the nutted wild rice from The Silver Palate Cookbook is perfect for this holiday. You can make it ahead and just bring it to room temperature for serving.

Nutted Wild Rice for Thanksgiving (GF, V)

Look Familiar?!

Now, The Silver Palate Cookbook was very popular  in the 90’s – especially for entertaining.  Julia Child said, “Hooray for The Silver Palate girls – they lead the pack.”  Of course, this particular recipe is so simple that anyone can make it.

So, without further ado, here is a copy of the recipe, rewritten to be filled with my specific preparation and character. (I mean, my mom’s preparations.) She’s been amazing about cooking as I’ve been off galavanting this month. I always come home to a delectable new dish, so thanks mom!

Nutted Wild Rice

Allergens: Contains Pecans (can be omitted). 

Ingredients

  • 1 cup of raw wild rice
  • 5½ cups of chicken stock
  • 1 cup of shelled pecan halves
  • 1 cup of yellow raisins
  • 1 orange rind, grated
  • ¼ fresh mint, chopped
  • 4 scallions, thinly sliced
  • ¼ cup of olive oil
  • ⅓ cup of orange juice
  • salt and pepper

Procedure

  1. Rinse wild rice in a strainer under cold water. Place wild rice in a saucepan with the chicken stock and quickly bring to a boil. Then lower the heat to a simmer, and cook for 45 minutes (without a lid).
  2. Once the rice is done (approximately half an hour), place drained rice into a bowl. You may use a colander with a paper towel inside for this step.
  3. Add all the remaining ingredients. Add salt and pepper to taste. (The salt should be about 1½ tsp., but I recommend using less if your chicken broth is store bought and saltier to start. Nutted Wild Rice for Thanksgiving (GF, V)
    Nutted Wild Rice for Thanksgiving (GF, V)

    You can serve without the pecans for a food allergy or taste preferences, but I personally like the added crunch.

    Nutted Wild Rice for Thanksgiving (GF, V)

  4. Let sit for at least two hours and serve as a side at room temperature. Nutted Wild Rice for Thanksgiving (GF, V)

Tips & Tricks

  • Be mindful of the salt. While the recipe calls for 1.5 teaspoons, you most likely won’t need this much if you use a store-bought broth. Taste test as you add in the seasonings! (It’s a fun and delicious process.)
  • Use vegetable stock to make this dish vegan.
  • This is a great salad to pack on the go as well. For those that are not vegan, I recommend adding in turkey or chicken if you want to use it as a full meal, rather than a side dish.

* Adapted from The Silver Palate Cookbook.

Now, I couldn’t forget to update my Fiesta Friday friends. As you know, last weekend I was running the second half marathon in Disney’s Coast-to-Cost challenge in Disneyland. The race was so much fun, and I loved seeing all the Avengers costumes. Personally, I dressed up like the hulk.

AND, this weekend, I am once again enjoying another road trip to Colorado (in gluten free style of course). Last night, I had the opportunity to see Garth Brooks in Greensboro, NC. His Man Against the Machine opening is epic, and the whole concert is filled with classic hits. Garth Brooks World Tour

Before heading out to the show, I filled up with one of my nutted wild rice with turkey. All my road trip meals are in Glad/Ziplock containers inside a Koolatron cooler. (It plugs into your car to keep your food cool as you travel around.)Nutted Wild Rice for Thanksgiving (GF, V)

With this great treat in my stomach, I had a blast at the concert. What are some of your favorite fall dishes?! What side dishes will you be cooking up this Thanksgiving?

Have a wonderful weekend y’all, and happy cooking!

25 Comments

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