Pecan wild rice pilaf

8 servings

Ingredients

Quantity Ingredient
4 cups Chicken broth
1 cup Wild rice, rinsed well
1¾ cup Wheat pilaf
1 cup Pecan halves
1 cup Currants, dried
1 Scallion bunch, thinly sliced
½ cup Italian parsley, chopped
½ cup Fresh mint leaves, chopped
Zest of 2 oranges, grated
2 tablespoons Olive oil
1 tablespoon Orange juice
Black pepper, freshly ground

Directions

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook.

Remove to a large bowl.

While the rice is cooking, in another saucepan bring about 2¼ cups water to a boil. Stir in the pilaf, cover and bring back to a boil.

Reduce heat to low and simmer 15 minutes, or until pilaf is tender.

Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

NOTES:

* Wheat and wild rice pilaf with pecans -- I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good.

: Difficulty: easy.

: Time: 1 hour cooking, 1 hour cooling.

: Precision: approximate measurement OK.

: Nancy Mintz

: UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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