Wild Rice with Pepitas

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Wild Rice with Pepitas

 

1/4 cup pepitas or chopped pecans

1 cup wild rice

1 tbsp. butter

1 small onion, chopped

1 each small carrot and stalk celery, finely diced

1/2 sweet yellow pepper, diced

1/2 tsp. each salt and pepper

 

In small skillet, toast pepitas over medium heat until fragrant, 8 minutes.

In large saucepan of boiling salted water, cover and cook rice just until tender

and beginning to split, about 1 hour. Drain in sieve and set aside.

In same saucepan, melt butter over medium heat; fry onion, carrot, celery,

yellow pepper, salt and pepper, stirring often, until softened, 7 minutes. Add

rice. Heat through; stir in pepitas. Yields 4 servings.

 

 

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