Wild Rice With Pecans

Instructions

1. 1

   Bring three cups of water or chicken (or duck) stock to a boil in a large saucepan. Dissolve the salt and maple syrup into it. Sprinkle in the wild rice and stir once. Cover the pot, lower the heat to a simmer, and simmer for 45 minutes. (Wild rice takes much longer than white rice to cook.)

2. 2

   While the rice is cooking, heat the oven to 350 degrees. Place the pecan pieces on a cookie sheet or pizza pan, and toast them on the top shelf of the oven. It takes about two minutes, but watch the nuts closely--as soon as you see even a hint of darkening, remove them.

3. 3

   When the rice is cooked, heat half the walnut oil in a skillet and saute the green onions just till they get tender--no more than two minutes. Add the rice and pecans to the pan. Stir with a kitchen fork to fluff and distribute all the ingredients.

4. 4

   Stir the Tabasco into the remaining walnut oil, and drizzle the oil over the rice at the table.