- 4 cups chicken broth
- 1 cup wild rice, rinsed well
- 1¾ cups wheat pilaf
- 1 cup pecan halves
- 1 cup currants, dried
- 1 bunch scallions; thinly sliced
- ½ cup Italian parsley; chopped
- ½ cup fresh mint leaves; chopped
- Zest of 2 oranges; grated
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- Freshly ground black pepper
- 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 2¼ 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.
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