Wild rice pilaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | Water |
| ⅔ | cup | Wild rice, rinsed |
| ⅔ | cup | Brown rice, rinsed |
| 1 | teaspoon | Seasoned salt |
| 2 | tablespoons | Margarine |
| 1 | cup | Chopped red onion |
| ½ | cup | Finely diced celery |
| 2 | mediums | Tart apples, peeled & cored & diced |
| ⅓ | cup | Orange juice |
| 2 | eaches | Scallions, green parts only thinly sliced |
| ¼ | cup | Currants |
| 1 | dash | Cinnamon, nutmeg |
| Black pepper to taste | ||
| 2 | tablespoons | Freshly minced parsley |
| ½ | cup | Pecans |
Directions
Stir rices into boiling water & add salt. Simmer covered for 40 minutes. Heat margarine in a large skillet & saute onions & celery till golden. Ad apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper.
Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.
Nava Atlas, "Vegetarian Celebrations" * CROSSPOSTED Submitted By INTERCOOK On 12-01-95
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