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Wild Rice with Walnuts

Nutty wild rice tossed with green onions, orange zest, gold raisins, and walnuts—a welcome accompaniment to game, chicken, or pork. The secret to its great flavor? Cooking the rice in our Fond de Poulet.


  • 1 cup uncooked wild rice
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 5 1/2 cups hot water
  • 1 cup golden raisins
  • 1 cup walnut halves, lightlly toasted (pecans or almonds may be substituted)
  • 4 green onions, thinly sliced
  • Grated zest of 1 orange
  • 1/3 cup orange juice
  • 1/4 cup olive oil
  • Salt and ground black pepper


  1. Rinse the rice thoroughly in a strainer under cold water, then transfer it to a medium-size heavy saucepan.  Add the dissolved Fond de Poulet Gold® and bring to a boil over high heat. Reduce the heat and simmer, uncovered, 45-60 minutes, or until the rice is tender.
  2. Drain the rice and transfer it to a mixing bowl. Add the raisins, walnuts, green onions, orange zest and juice, and olive oil and toss gently.  Season to taste with salt and pepper.
  3. Let the rice stand at least 2 hours so flavors will develop.  Serve it at room temperature, or heat before serving.
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Classic French Stocks and Sauces