Pecan wild rice pilaf

 
                           PECAN WILD RICE PILAF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       T            Olive oil
    1       T            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.
   
   NOTES:
   
   *  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.
   
   : Difficulty:  easy.
   : Time:  1 hour cooking, 1 hour cooling.
   : Precision:  approximate measurement OK.
   
   : Nancy Mintz
   : UNIX System Development Lab, AT&T-IS, Summit, NJ
   : ihnp4!attunix!nlm
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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