Orange Pecan Black Rice

Orange Pecan Black Rice

Nutty black rice and pecans team up with green grapes and freshly squeezed orange juice for a dynamite side dish
Course Side Dishes
Cuisine American
Keyword black rice, easy side dish recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 197 kcal
Author Adapted from Barefoot Contessa Back to Basics by Ina Garten


  • 1 cup Black Japonica rice blend of medium-grain black rice and short-grain mahogany rice or black "forbidden" rice
  • 2 cups homemade or low-sodium chicken stock or vegetable broth
  • 1 teaspoon extra-virgin olive oil
  • 1 cup seedless green grapes halved lengthwise
  • 2 scallions sliced (white and green parts)
  • 1/2 cup chopped pecans toasted
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice preferably fresh-squeezed
  • Kosher salt
  • Freshly ground black pepper


  1. Place rice and chicken stock in a saucepan. Bring to a boil, stir, then cover and simmer for 50 minutes. Remove from heat, still covered, and let steam for 10 minutes. (Note: You can also use a rice cooker or steamer, but you may need to reduce the amount of chicken stock.)
  2. Fluff rice in large bowl and drizzle with olive oil. Add grapes, scallions, pecans, orange zest, and orange juice. Season with salt and pepper and toss well.

Recipe Notes

Vegan? Use vegetable broth instead of chicken stock.