The wealth of taste experiences in Pecan Wild Rice Pilaf is without boundaries. Sweet, savory, soft and crunchy, the mixture is just heavenly when paired with poultry or fresh-water fish.
Pecan Wild Rice Pilaf
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
- 4 Cups chicken broth
- 1 Cup wild rice, rinsed well
- 1/2 Cup carrots, peeled and finely chopped
- 1 3/4 Cups wheat pilaf or
- 1 1/4 Cups long-grain white rice
- 1 Cup pecan halves
- 1 Cup black currants, dried
- 1 scallion bunch, thinly sliced
- 1/2 Cup Italian parsley, chopped
- 1/2 Cup fresh mint leaves, chopped
- zest of 2 oranges, grated
- 2 Tablespoons olive oil
- 1 Tablespoon orange juice
- black pepper, freshly ground
Instructions
- In a medium saucepan, bring broth to a boil. Add wild rice and carrots 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 or white rice, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender (20 for white rice).
- Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well.
- Serve at warm or at room temperature.
Notes
* Wheat and wild rice pilaf with pecans.