Pecan-Wild Rice Pilaf

A flavorful side dish of wild rice and wheat pilaf with chopped pecans, currants, green onions, fresh mint, parsley and orange peel.

Recipe Ingredients:

3 cups chicken broth
1 cup wild rice, uncooked
3 1/3 cups water
1 3/4 cups wheat pilaf, uncooked
1 cup chopped pecans
1 cup currants
3/4 cup thinly sliced green onions
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2 tablespoons grated orange peel
1 tablespoon orange juice
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper

Cooking Directions:

1. Bring chicken broth to a boil in a medium saucepan; stir in rice. Cover; reduce heat, and simmer 50 to 60 minutes or until rice is tender and liquid is absorbed. Set aside, and keep warm.
2. Bring water to a boil in a medium saucepan; stir in wheat pilaf. Cover, reduce heat, and simmer 15 minutes or until wheat pilaf is tender and liquid is absorbed.
3. Combine reserve wild rice, wheat pilaf, pecans, and remaining ingredients in a large bowl; stir well. Serve warm or at room temperature.

Makes 12 servings.