Festive Wild Rice and Candied Pecans

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Add color to your plate with this Festive Wild Rice and Candied Pecans Appetizer.

Festive Wild Rice and Candied Pecans Appetizer


    For the Rice:

  • 1 cup wild rice
  • 3 cups vegetable broth
  • ¼ cup California Giant Blueberries
  • ¼ cup California Giant Raspberries
  • ¼ cup California Giant Blackberries
  • For the Candied Pecans:

  • ¾ cup pecans
  • 2 teaspoons honey
  • 1 teaspoons olive oil
  • sea salt
  • For the Dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple or honey
  • 4 leaves of basil, thinly chopped
  • 4 leaves of mint, thinly chopped
  • splash of water


      • Cook the wild rice as the package instructs and use the vegetable broth in place of the water. Once cooked, set aside to cool.
      • As the rice cooks, preheat the oven to 350F. To a parchment-lined baking dish, mix the olive oil and pecans together with a pinch of sea salt and drizzle of maple. Cook for about 10-13 minutes, or until the pecans have hardened. Set aside to cool.
      • Now prepare the dressing. Add all the ingredients into a bowl and whisk to combine.
      • To plate, toss the rice with the berries, dressing, and candied pecans. Mix well.
      • Top with sprigs of fresh mint and basil.
Festive Wild Rice and Candied Pecans Appetizer

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!