Saugatuck, Michigan


"Thanksgiving Day is a jewel to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude."
                                                                     --- E. P. Powell

Nutted Wild Rices

One of our most favorite recipes, year-round. Delightful at room temperature or gently heated, it accompanies poultry, wild game, meats, charcuterie and even Chicken Marbella very well. This always becomes the star of a buffet table.

Serves 10-12 portions

• 2½ cups raw variety of wild rices, select your favorites (6 cups cooked)
• Water (to cook rice)
• 1 cup fresh orange juice
• 3 tablespoons olive oil
• 2 cups shelled pecan halves, toasted and coarsely chopped
• 2 cups golden raisins
• ¼ cup orange zest (grated rinds of 4 large oranges)
• 1 cup chopped fresh mint
• 2 cups scallions, thinly sliced (green part only)
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper, to taste
• ¼ cup Grand Marnier or Bourbon (optional)

1. Put raw rices in a strainer and run under cold water; rinse thoroughly.

2. Place rinsed rices in medium-size heavy saucepans and cook individually according to rice packages' directions. Add water and bring to a rapid boil. Adjust heat to a gentle simmer and cook uncovered. After 30 minutes, check for doneness; rice should not be too soft. Place a thin towel inside a colander and turn each rice into the colander and drain. Transfer drained rices onto separate baking sheets and allow to dry for an hour or two.

3. Place cooked rices in a large bowl; add remaining ingredients as listed and toss gently after each addition. Taste often, seasoning to taste. Let mixture stand for two hours to allow flavors to develop. Serve at room temperature or gently heated.

Vegetables are a must on a diet. I suggest carrot cake,
zucchini bread and pumpkin pie." --- Jim Davis

The Inn


Wickwood Inn   |    510 Butler Street   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors