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PECAN-WILDRICE(V)        USENET Cookbook        PECAN-WILDRICE(V)

PECAN WILD RICE PILAF

     PECAN-WILDRICE - Wheat and wild rice pilaf with pecans

     I originally got this recipe from the Sunday magazine of the
     local paper, I served it last year for Christmas dinner, and
     it's very good.

INGREDIENTS (serves 8)
     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   Italian parsley, chopped
     1/2 cup   fresh mint leaves, chopped
               grated zest of 2 oranges
     2 Tbsp    olive oil
     1 Tbsp    orange juice
               freshly ground black pepper

PROCEDURE
          (1)  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 over-
               cook.  Remove to a large bowl.

          (2)  While the rice is cooking, in another saucepan
               bring 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.

          (3)  Add remaining ingredients and toss well.  Serve at
               room temperature.

RATING
     Difficulty: easy.  Time: 1 hour cooking, 1 hour cooling.
     Precision: approximate measurement OK.

CONTRIBUTOR
     Nancy Mintz
     UNIX System Development Lab, AT&T-IS, Summit, NJ
     ihnp4!attunix!nlm