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    Ginger Scallion Wild Rice & Peanuts Recipe

    • Vegetarian
    • Vegetarian
    • Stovetop
    • Long Grain & Wild
    • Flavored Grains
    • 30 - 45 MIN
    • Servings
    • Prep
      30 – 45 min
    • Nutty


    About this dish

    Asian fusion meets American! Cranberries add a distinctly American touch to this wild rice recipe.


    • 1 box   UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe
    • 2-1/4 cups water 
    • 2 tablespoons unsalted butter (divided) 
    • 1/2 cup scallions finely chopped 
    • 1 tablespoon finely minced fresh ginger
    • 1/4 cup roasted peanuts (unsalted), coarsely chopped 
    • 1/3 cup dried cranberries 
    • 4 tablespoons fresh basil, sliced into thin ribbons 


    1. In a 2-quart saucepan, add rice, spice packet, water and 1 tablespoon of butter. Bring to a boil, stir, and reduce heat to very low. Cover and cook 20 minutes, stirring once.
    2. Meanwhile, melt remaining butter in a 9-inch skillet. Add scallions and ginger, and cook over medium heat for 3 minutes, until scallions soften. Add peanuts and cook 2 minutes more, stirring, until the peanuts get a little crispy. Remove from heat.
    3. Once rice has been cooking for 20 minutes, add dried cranberries to the pan. Cook 5 minutes more, or until water is absorbed. Remove from heat; transfer to a large warm bowl.
    4. Using a fork, stir in scallion-peanut mixture and 3 tablespoons basil. Mix well. Scatter remaining basil on top and serve.  


    Amount per serving (3 total)

    Calories: 390
    Total Fat : 14g 22%
    Saturated Fat : 6g 30%
    Trans Fat : 0
    Sodium: 660mg 28%
    Carbohydrates: 57g 19%
    Dietary Fiber: 3g 12%
    Sugars: 11g
    Protein: 9g
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