Hand-Harvested Wild Rice with Pecans and Scallions

Serves 6

Ingredients
1 cup wild rice
4 cups water or vegetable stock
1/2 teaspoon salt and freshly ground black pepper to taste
1/2 cup dried cranberries
1 cup whole pecans, chopped coarsely
1/4 teaspoon cayenne pepper
1 tablespoon honey
2 tablespoons olive oil
5 scallions, white and green parts cut into half-inch pieces

Method
Preheat oven to 350° F

Bring water or stock to a boil in a saucepan, add the rice and salt, cover and cook over low heat for 45 minutes, or until the rice is tender; if there is any residual water left, drain the rice. Stir the dried cranberries into the hot rice.

Meanwhile, toast pecans on a baking sheet at 350° F until golden, remove to a bowl and stir in honey and cayenne and set aside.

Once the rice is cooked, heat the olive oil in a heavy pot, add the scallions, season with salt and pepper and sauté until wilted. Add the pecans and rice and toss to coat. Taste and adjust seasonings.