Pecan-Wild Rice Pilaf
A flavorful side dish of wild rice and wheat pilaf with chopped pecans, currants, green onions, fresh mint, parsley and orange peel.
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.