recipes@decwrl.UUCP (02/27/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PECAN-WILDRICE V "26 Dec 86" 1987 .RZ "PECAN WILD RICE PILAF" "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. .IH "serves 8" .IG "4 cups" "chicken broth" "1 liter" .IG "1 cup" "wild rice," "150 g" rinsed well .IG "1\(34 cups" "wheat pilaf" "300 g" .IG "1 cup" "pecan halves" "100 g" .IG "1 cup" "dried currants" "150 g" .IG "1 bunch" "scallions," thinly sliced .IG "\(12 cup" "Italian parsley," "20 g" chopped .IG "\(12 cup" "fresh mint leaves," "30 g" chopped .IG "" "grated zest of 2 oranges" .IG "2 Tbsp" "olive oil" "30 ml" .IG "1 Tbsp" "orange juice" "15 ml" .IG "" "freshly ground black pepper" .PH .SK 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 overcook. Remove to a large bowl. .SK 2 While the rice is cooking, in another saucepan bring .AB "2\(14 cups" "5 dl" 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. .SK 3 Add remaining ingredients and toss well. Serve at room temperature. .SH RATING .I Difficulty: easy. .I Time: 1 hour cooking, 1 hour cooling. .I Precision: approximate measurement OK. .WR Nancy Mintz UNIX System Development Lab, AT&T\-IS, Summit, NJ ihnp4!attunix!nlm