Pecan Wild Rice Pilaf
Yield
8 servingsPrep
60 minCook
60 minReady
120 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
wild rice
rinsed well |
|
| 1 ¾ | cups |
wheat pilaf
|
* |
| 1 | cup |
pecan halves
|
|
| 1 | cup |
currants
dried |
|
| 1 | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| ½ | cup |
italian parsley
chopped |
|
| ½ | cup |
mint leaves
fresh, chopped |
*
|
| 2 | each |
oranges
zest of, grated |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
orange juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
wild rice
rinsed well |
|
| 414 | ml |
wheat pilaf
|
* |
| 237 | ml |
pecan halves
|
|
| 237 | ml |
currants
dried |
|
| 1 | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| 118 | ml |
italian parsley
chopped |
|
| 118 | ml |
mint leaves
fresh, chopped |
*
|
| 2 | each |
oranges
zest of, grated |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
orange juice
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
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 2¼ 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.
