recipes@decwrl.UUCP (02/27/87)
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