Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cover again and keep warm.
Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice.
Tools You May Need
Copyright Michael Lomonaco 1997
Tools You May Need
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