Host: Wild rice is actually a group of grasses that grow in shallow water and small lakes and slow flowing streams. Native Americans harvest wild rice by canoeing into a stand of plants and bending those ripe grain heads with wooden sticks called knockers. Carrots, pecans and wild rice are three holiday classics. Combine them in this delicious side dish. First, start by adding one and a half cups of wild rice to a sauce pot and cover with four and a half cups of water. Bring the rice to a boil and simmer for about 40 minutes or according to package directions. While the rice is cooking, slice two carrots into half inch rounds and then simmer for about five to seven minutes until they are tender. Now, in a large bowl, combine the wild rice with the cooked carrots, a quarter cup of raisins, a quarter cup of chopped pecans, the zest and juice from half an orange. Season with salt and pepper, add a quarter cup of chopped parsley and four tablespoons of melted butter and stir. Carrots, pecans and wild rice are three holiday classics.

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