PECAN WILD RICE PILAF

      Title: PECAN WILD RICE PILAF
  Categories: Grains, Holiday
       Yield: 8 Servings
  
       4 c  Chicken broth
       1 c  Wild rice, rinsed well
   1 3/4 c  Wheat pilaf
       1 c  Pecan halves
       1 c  Currants, dried
       1    Scallion bunch,
            -thinly sliced
     1/2 c  Italian parsley,
            -chopped
     1/2 c  Fresh mint leaves,
            -chopped
            Zest of 2 oranges,
            -grated
       2 tb Olive oil
       1 tb Orange juice
            Black pepper,
            -freshly ground
  
   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 it's 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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