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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pecan Wild Rice Pilaf Recipe

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This recipe for Pecan Wild Rice Pilaf is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken broth
1 cup wild rice, well rinsed
1 3/4 cups wheat pilaf
1 cup pecan halves
1 cup dried currants
1 bunch scallions, thinly sliced
1/2 cup Italian parsley
1/2 cup chopped fresh mint leaves
grated zest of2 oranges
2 T olive oil
1 T orange juice
freshly ground black pepper
Directions:
Directions:
1. In a medium saucepan, bring broth to a boil.
2. 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.
3. In another saucepan, bring 2 l/4 cups of ater to a boil. Stir in the pilaf; cover and bring back to a boil. Reduce heat to low; simmer 15 minutes, until pilaf is tender. Remove from heat, let rest 15 minutes. Add to the wild rice,
4. Add remaining ingredients andtoss well. Serve at room temperature.

 

 

 

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