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Ingredients
- 4 c. Chicken broth
- 1 c. Wild rice, rinsed well
- 1Â 3/4 c. Wheat pilaf
- 1 c. Pecan halves
- 1 c. Currants, dry
- 1 x Scallion bunch, thinly sliced
- 1/2 c. Italian parsley, minced
- 1/2 c. Fresh mint leaves, minced
- Â Â Zest of 2 oranges, grated
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Orange juice
- Â Â Black pepper, freshly grnd
Directions
- In a medium saucepan, bring broth to a boil. Add in wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 min or possibly till rice is tender. Don't overcook. Remove to a large bowl.
- While the rice is cooking, in another saucepan bring about 2 1/4 c. water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 min, or possibly till pilaf is tender. Remove from heat, let rest 15 min, and add in to the (cooked) wild rice. Add in remaining ingredients and toss well. Serve at room temperature.
- NOTES:* Wheat and wild rice pilaf with pecans - I originally got this recipe Christmas dinner, and it's very good.
- Difficulty: easy.
- Time: 1 hour cooking, 1 hour cooling.
- Precision: approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 73 | 35% |
| Total Fat 8.53g | 11% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 407mg | 12% |
| Total Carbs 30.45g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 13.11g | 9% |
| Protein 5.69g | 9% |
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