STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Glazed Carrot-Pecan Long-Grain and Wild Rice

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“This recipe uses orange liqueur to saute the carrots along with brown sugar and allspice - sounds really good! The carrots are incorporated into long-grain and wild rice with a sprinkling of pecans on top. Sounds like a great dish for company or a holiday family dinner.”

Ingredients Nutrition

  • 4 12 cups water
  • 4 tablespoons butter
  • 2 (6 ounce) packages long grain and wild rice blend
  • 12 cup orange-flavored liqueur
  • 1 tablespoon brown sugar
  • 18 teaspoon allspice
  • 6 medium carrots, cut into julienne strips (about 2 cups)
  • 12 cup pecan pieces, toasted


  1. Combine water, 2 tablespoons butter, rice and contents of seasoning packets in a large saucepan, bring to a boil, cover tightly. Simmer until all liquid is absorbed, about 25 mnutes.
  2. Melt remaining butter in a 10-inch skillet. Off heat, stir in liqueur and then add brown sugar, allspice and carrots. Cook, uncovered over medium heat, stirring frequently, until carrots are crisp-tender, about 5-7 minutes.
  3. Stir carrots gently into hot cooked rice. Sprinkle with pecans.

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