PECAN WILD RICE PILAF
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.
- 4 cups chicken broth
- 1 cup wild rice,
- 1 3/4 cups wheat pilaf
- 1 cup pecan halves
- 1 cup dried currants
- 1 bunch scallions,
- 1/2 cup Italian parsley,
- 1/2 cup fresh mint leaves,
- grated zest of 2 oranges
- 2 Tbsp olive oil
- 1 Tbsp orange juice
- freshly ground black pepper
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
2 1/4 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.
1 hour cooking, 1 hour cooling.
approximate measurement OK.
UNIX System Development Lab, AT&T-IS, Summit, NJ
Recipe last modified: 26 Dec 86
From: firstname.lastname@example.org (Nancy Mintz)
Subject: RECIPE: Pecan wild rice pilaf
Date: 27 Feb 87 08:47:27 GMT
Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA
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