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Name: Pecan Wild Rice Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Wild rice rinsed well; 1 tb Orange juice; 1 3/4 c Wheat pilaf; 1 Scallion bunch,; 1/2 c Fresh mint leaves,; 1 c Currants, dried; Zest of 2 oranges,; 1 c Pecan halves; 1/2 c Italian parsley,; 2 tb olive oil; Black pepper,; 4 c Chicken broth

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INGREDIENTS

1 c Wild rice ; rinsed well
1 tb Orange juice
1 3/4 c Wheat pilaf
1 Scallion bunch,
1/2 c Fresh mint leaves,
1 c Currants, dried
Zest of 2 oranges,
1 c Pecan halves
1/2 c Italian parsley,
2 tb olive oil
Black pepper,
4 c Chicken broth

Servings

INSTRUCTIONS

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. While the rice is cooking, in another saucepan bring about 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. Add remaining ingredients and toss well. Serve at room temperature. NOTES: * 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 its very good. : Difficulty: easy. : Time: 1 hour cooking, 1 hour cooling. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust

NOTES

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Pecan Wild Rice Pilaf

1 c Wild rice rinsed well
1 tb Orange juice
1 3/4 c Wheat pilaf
1 Scallion bunch,
1/2 c Fresh mint leaves,
1 c Currants, dried
 Zest of 2 oranges,
1 c Pecan halves
1/2 c Italian parsley,
2 tb olive oil
 Black pepper,
4 c Chicken broth

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.    While the rice is cooking, in another saucepan bring about 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. Add remaining  ingredients and toss well. Serve at room temperature.    NOTES:    *  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 its very good.    : Difficulty:  easy.  : Time:  1 hour cooking, 1 hour cooling.  : Precision:  approximate measurement OK.    : Nancy Mintz  : UNIX System Development Lab, AT&T-IS, Summit, NJ  : ihnp4!attunix!nlm    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 8

Calories: 409
Calories from Fat: 278 (68%)

Amt Per Serving		% DV

	Total Fat 30.9g	41 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 9.2g
Cholesterol 0mg		0 %
Sodium 470.5mg		16 %
Potassium 419mg		11 %
Total Carbohydrate 30.2g		9 %
	Dietary Fiber 7g	28 %
	Sugars, other 23.2g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 409

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