Description
A recipe for Ginger-Scallion Wild Rice and Peanuts

Ingredients

• 1 box (6-ounce) Uncle Ben's Long Grain & Wild Rice Original Recipe
  
• 2 1/4 cups water
  
• 2 tablespoons unsalted butter, divided
  
• 1/2 cup finely chopped scallions
  
• 1 tablespoon finely minced fresh ginger
  
• 1/4 cup unsalted roasted peanuts, coarsely chopped
  
• 1/3 cup dried cranberries
  
• 4 tablespoons slivered fresh basil

Preparation
Preparation Time: 5 minutes | Cook Time: 30 minutes

In 2-quart saucepan, put rice, spice packet, water and 1 tablespoon butter. Bring to a boil, stir and reduce heat to low. Cover pot and cook 20 minutes, stirring once.

Meanwhile, melt remaining tablespoon butter in 9-inch skillet. Add scallions and ginger and cook over medium heat 3 minutes, until scallions soften. Add peanuts and cook 2 minutes, stirring, until peanuts get a little crispy. Remove from heat.

After the rice has been cooking 20 minutes, add dried cranberries to rice. Cook 5 minutes longer, or until water is absorbed. Remove from heat; transfer rice to large warm bowl. Using a fork, stir in scallion-peanut mixture and 3 tablespoons basil. Mix well. Scatter remaining basil on top and serve.

Recipe created by Rozanne Gold, award-winning chef and cookbook author, known as the "diva of simplicity," on behalf of Uncle Ben's.

Nutrition
Per serving - Calories: 188, Pro: 5g, Fat: 7g, Sat. Fat: 3g, Choles: 10mg, Carb: 28g, Fiber: 2g, Calcium: 28mg

Serves
Makes 6 servings

Variations
no information available