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Wild Rice Pilaf w/ Apples and Pecans




Source of Recipe


REcipe Circus


List of Ingredients




2/3 cup wild rice, rinsed
- 2/3 cup long-grain brown rice, rinsed
- 1 teaspoon seasoned salt
- 2 tablespoons CF margarine or olive oil
- 1 cup chopped red onion
- 1/2 cup finely diced celery
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1/3 cup orange juice (from 1 large orange)
- 2 scallions, green parts only, thinly sliced
- 1/4 cup currants
- Dash each: cinnamon, nutmeg
- Freshly ground pepper to taste
- 2 tablespoons minced fresh parsley
- 1/2 cup finely chopped pecans

Recipe



Bring 3 3/4 cups of water to a simmer in a large saucepan. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes.

Heat the margarine in a very large skillet. Add the onion and celery and sauté until the onion is golden. Add the apple and sauté another 5 minutes.

Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season to taste with pepper.

Sauté over low heat, stirring frequently, another 5 minutes. This may be done somewhat ahead of time to this point, then left covered off the heat until needed.

Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans.

8 to 10 servings.