Return to Main Recipes Page/Return to Home Page

Rice Pilaf, Wild Nutted (M/P, TNT)
Source: "Silver Palate Cookbook"
Serves: 6 to 8

1 cup raw wild rice
5-1/2 cups chicken broth (I've also used vegetable broth which was fine)
1 cup shelled pecan halves (I like to use slightly smaller pieces)
1 cup golden raisins
Grated rind of one large orange
1/4 cup chopped fresh mint
4 scallions thinly sliced
1/4 cup olive oil
1/3 cup freshly squeezed orange juice
1-1/2 tsp. salt
Fresh ground pepper, to taste

Rinse the wild rice thoroughly in cold water. Place in a medium saucepan and add the stock; bring to a rapid boil and then simmer for about 45 minutes. Check the rice after 30 minutes to make sure it isn't getting too soft. When done drain into a colander lined with a thin towel. Let cool slightly.

Turn the wild rice into a large bowl and add the other ingredients. Toss gently and let stand for two hours so flavors can develop. Serve at room temperature.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A