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Crunchy Wild Rice Snack Mix

Hands-on time 3 mins
Total time 45 mins
Yield

Serves 10 (serving size: about 1/3 cup)

Ever find yourself seriously loving the crunchy-salty bowl of yum at the bar, even to the point that you’d choose it over your cocktail? This is that kind of snack.

Ingredients

  • 2 tablespoons honey
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 2 cups Fried Wild Rice
  • 1/2 cup pecan halves
  • 1/2 cup salted dry-roasted cashews
  • Cooking spray

Nutrition Information

  • calories 150
  • fat 10.7 g
  • satfat 2.2 g
  • monofat 5.7 g
  • polyfat 2.3
  • protein 3 g
  • carbohydrate 13 g
  • fiber 1 g
  • sugars 4 g
  • Est. Added Sugars 3 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 156 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 325°F.
  2. Place honey and butter in a large microwave-safe bowl. Microwave at HIGH 40 seconds or until butter melts. Stir in salt, cinnamon, cumin, and pepper. Add Fried Wild Rice, pecans, and cashews; toss well to coat. Spread mixture onto a foil-lined jelly-roll pan coated with cooking spray. Bake at 325°F for 15 to 17 minutes, stirring after 8 minutes. Cool completely; break up any large clumps.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;