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.
- 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
- 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.
Steak Thumb Bits was a dish created by our Publisher's paternal grandmother and an annual favorite a...
The Classic Chicken Pot Pie, made with an updated crust remains one of the finest and most popular r...
Chicken Consommé takes standard chicken broth to a new, rich and incredible level, enhancing the fla...
Flavorful appetizers are sometimes the perfect meal in summertime. Thai Chicken Lollipops are ideal...