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Pecan Wild Rice Pilaf
4 cups chicken broth
1 cup wild rice, rinsed well
1 3/4 cups wheat pilaf
1 cup pecan halves
1 cup dried currants
1 bunch scallions, thinly sliced
1/2 cup chopped Italian parsley
1/2 cup fresh mint leaves, chopped
grated zest of 2 oranges
2 tablespoons olive oil
1 tablespoon orange juice
fresh ground black pepper
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. Serves 8.
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