A flavorful side dish of
wild rice and wheat pilaf with chopped pecans, currants, green
onions, fresh mint, parsley and orange peel.
Pecan-Wild
Rice Pilaf
- 3 cups chicken broth
- 1 cup wild rice, uncooked
- 3 1/3 cups water
- 1 3/4 cups wheat pilaf,
uncooked
- 1 cup chopped pecans
- 1 cup currants
- 3/4 cup thinly sliced
green onions
- 1/2 cup chopped fresh
mint
- 1/2 cup chopped fresh
parsley
- 2 tablespoons grated orange
peel
- 1 tablespoon orange juice
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground
pepper
- Bring chicken broth to
a boil in a medium saucepan; stir in rice. Cover; reduce heat,
and simmer 50 to 60 minutes or until rice is tender and liquid
is absorbed. Set aside, and keep warm.
- Bring water to a boil
in a medium saucepan; stir in wheat pilaf. Cover, reduce heat,
and simmer 15 minutes or until wheat pilaf is tender and liquid
is absorbed.
- Combine reserve wild rice,
wheat pilaf, pecans, and remaining ingredients in a large bowl;
stir well. Serve warm or at room temperature.
Makes 12 servings.
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