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Wild Rice

  (Serves 4)


8 oz. package Lundberg wild rice
2 bunches of green onions thinly sliced
Zest of 1 Meyer lemon
1/2 cup chopped pecans
6 cups low sodium reduced fat chicken broth
1 Tbsp butter
Salt and pepper to taste


Bring the chicken broth to a boil in a large sauce pan and add rice.  Cover and simmer over medium low heat for 45 minutes until tender.  Stir in the green onions, lemon zest, pecans, and butter.  Add salt and pepper to taste and serve immediately.  We think this is the perfect accompaniment to the Beef Tenderloin with Morel Cream Sauce.