Title: Wild Rice Pilaf
Categories: Vegetarian Entree Side Rice
Yield: 8 Servings

3 3/4	c	; water
2/3	c	Rice, wild; rinsed
2/3	c	Rice, long-grain, brown rinsed
1	ts	Seasoned salt
2	tb	Margarine; nondairy
1	c	Onion, red; chopped
2	md	Apples, tart; peeled, cored diced
1/3	c	Orange juice
2		Scallions; green parts only thinly sliced
1/4	c	Currants
	ds	Cinnamon
	ds	Nutmeg
		Pepper, freshly ground; to taste
2	tb	Parsley; freshly minced
1/2	c	Pecans; chopped

Bring the water to a boil in a heavy saucepan. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes.

Heat the margarine in a very large skillet. Add the onion and celery and saute until the onion is golden. Add the apple and saute another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants and spices. Season to taste with pepper.

Saute over low heat, stirring frequently, another 5 minutes. This may be done somewhat ahead of time to this point, then left covered off the heat until needed. Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans. Mound in the center of a large serving platter and surround with leek and corn stuffed peppers.

From the files of DEEANNE

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