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Wild Rice and Brown Rice Pilaf with Dried Fruit and Pecans

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped toasted pecans
1/3 cup chopped green onions, whole onion
1/3 cup dried chopped apricots
1/3 cup chopped fresh cilantro or parsley
Dressing Ingredients:
1 tbsp olive oil
1 tbsp thawed orange juice concentrate
1 tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1 1/2 tsp sesame oil
1 tsp minced garlic
1. In a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or just until the rice is tender.  Drain excess liquid. Place in a large bowl. Cool.
2. Stir the pecans, green onions, cranberries, apricots and cilantro into the cooled rice.
3. To make the dressing, in a small bowl, whisk together the olive oil, orange juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic. Pour over the salad and toss to coat.
Serves 8