PECAN WILD RICE PILAF

Wheat and wild rice pilaf with pecans

Ingredients

• 1 liter chicken broth
• 150 g wild rice, rinsed well
• 300 g wheat pilaf
• 100 g pecan halves
• 150 g dried currants
• 1 bunch scallions, thinly sliced
• 20 g Italian parsley, chopped
• 30 g fresh mint leaves, chopped
• grated zest of 2 oranges
• 30 ml olive oil
• 15 ml orange juice
• freshly ground black pepper

Procedure

1. 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.
2. While the rice is cooking, in another saucepan bring 5 dl 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.
3. Add remaining ingredients and toss well. Serve at room temperature.

Rating

Contributor

 
Nancy Mintz 
UNIX System Development Lab, AT&T-IS, Summit, NJ 
ihnp4!attunix!nlm 
 

Original header

Path: decwrl!recipes
From: nlm@attunix.uucp (Nancy Mintz)
Newsgroups: mod.recipes
Subject: RECIPE: Pecan wild rice pilaf
Message-ID: <8315@decwrl.DEC.COM>
Date: 27 Feb 87 08:47:27 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA
Lines: 54
Approved: reid@decwrl.UUCP


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