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Ginger-Scallion Wild Rice & Peanuts Recipe


Ginger Scallion Wild Rice & Peanuts Recipe

  • Vegetarian
  • Vegetarian
  • Stovetop
  • Sides & Stuffing
  • Long Grain & Wild
  • Flavored Grains
  • 30 - 45 MIN
Ginger-Scallion Wild Rice & Peanuts Recipe
  • 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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