Konriko Wild Pecan Brown Rice

The natural, nutty aroma long-grain brown & wild rice mix with natural pecan flavoring you've loved for over 30 years!

Unit Size: 7oz. (198.4g)

ORANGE & WILD PECAN RICE SALAD Ingredients: 1 (7 oz.) package KONRIKO Wild Pecan Rice 1/3 cup chopped celery 1/4 cup chopped green onion 1/4 cup chopped parsley 1/3 cup chopped toasted pecans 1/2 cup mayonnaise or McIlhenny Farms® Spicy Mayonnaise 1/2 cup plain nonfat yogurt 1 teaspoon grated orange rind 2 (11 ounce) cans mandarin orange sections, drained Steps: Cook KONRIKO Wild Pecan Rice according to package directions, omitting butter. Spoon rice into a large mixing bowl and let cool. Stir in celery, green onion, parsley and pecans. In a small bowl combine mayonnaise, yogurt and orange rind; mix well and pour over rice mixture. Stir until dressing is evenly distributed. Add orange sections and toss gently. Chill until serving time. Serve on a bed of lettuce, if desired. Makes 8 servings.

POSSUM-STYLE CRAWFISH ETOUFFEE If crawfish tails are unavailable in your area, you can substitute one pound of peeled shrimp. Ingredients: 1 (7 oz.) package KONRIKO Wild Pecan Rice 4 tablespoons butter or margarine 1 medium onion, finely chopped 1 green pepper, finely chopped 1 small stalk celery, finely chopped 1 (10-3/4 oz.) can condensed golden mushroom soup 3/4 cup water 1/4 teaspoon ground red pepper 1/4 teaspoon salt 1 lb. peeled crawfish tails, deveined 1/2 cup chopped green onion Steps: Cook KONRIKO Wild Pecan Rice according to package directions. Meanwhile, melt butter in a heavy skillet over medium-high heat; add onion, green pepper and celery and cook until translucent, about 5 minutes. Stir in soup, water, red pepper and salt; bring to a boil, reduce heat to medium and simmer 3-5 minutes, stirring occasionally. Stir in crawfish (or shrimp) and cook 5 minutes longer or until seafood is done. Stir in green onion and remove from heat. Serve over KONRIKO Wild Pecan Rice. Makes 4 servings.