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Title: Pecan Wild Rice Pilaf
Categories: Rice Side dish
Yield: 8 Servings
| 4 | c | Chicken broth |
| 1 | c | Wild rice, rinsed well |
| 1 3/4 | c | Wheat pilaf |
| 1 | c | Pecan halves |
| 1 | c | Currants, dried |
| 1 | Scallion bunch, thinly sliced | |
| 1/2 | c | Italian parsley, chopped |
| 1/2 | c | Fresh mint leaves, chopped |
| Zest of 2 oranges, grated | ||
| 2 | tb | Olive oil |
| 1 | tb | Orange juice |
| Black pepper, freshly ground |
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 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.
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