Enjoy one of our new recipes - Wild Rice Dressing with Candied Pecans. It's an excellent whole grain substitute from standard bread based dressings. It has a simple yet wonderful flavor that is the perfect accompaniment to any roast bird. Cheers!
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INGREDIENTS:
2 Cups wild rice
1 tsp fine sea salt, divided
1 Cup pecans (chopped and toasted)
3 Tbsp Aunt Patty’s® Coconut Sugar
3 Tbsp olive oil
2 Medium leeks (cleaned and sliced)
12oz mushrooms (cleaned and chopped)
1 Tbsp fresh rosemary (minced)
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DIRECTIONS:
Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to a simmer, and cook, covered, until rice is tender, about 50-60 minutes. Drain excess liquid, if needed.
To a small saucepan over medium heat, add pecans, sugar, ¼ teaspoon salt, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
In a serving bowl, stir together rice, leeks, and mushrooms. Taste and season with more salt if needed. Top with candied pecans.