"The belly rules the mind."--Spanish Proverb

Pecan Wild Rice Pilaf Recipe

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This recipe for Pecan Wild Rice Pilaf, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Caroline Dargan
Added: Monday, September 21, 2009


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

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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