Wild Rice Pilaf with Apples and Pecans
3 3/4 cups water
2/3 cup wild rice, rinsed
2/3 cup long-grain brown
rice, rinsed
1/2 teaspoon salt
2 teaspoons olive oil
1 cup chopped red
onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny
Smith, peeled, cored and diced
1/3 cup orange juice (from 1 large
orange)
2 scallions, green parts only, thinly sliced
1/4 cup
currants
Dash of each: cinnamon, nutmeg
2 tablespoons minced fresh
parsley
1/2 cup chopped pecans
Bring the water to a boil in a heavy saucepan. Stir in the wild and brown
rice and the salt, return to a boil. Lower the heat to a simmer, cover, until
the water is absorbed, about
40 minutes.
Heat the oil in a very large skillet. Add the onion and celery and sauté
until the onion is golden. Add the apple and sauté another 5 minutes. Stir in
the cooked rice mixture along with the juice, scallions, currants and
spices.
Sauté over low heat, stirring frequently, another 5 minutes. This may be done
somewhat ahead of time to this point, then left covered off the heat until
needed. Just before serving, heat through, adding a bit more liquid if the
mixture needs it, then stir in the parsley and pecans. Serves 10.
Nutritional information per serving:
Calories 163
Fat
4.5 gm
Cholesterol 0 mg
Sodium 127 mg
Diabetic Exchange 2 starch
Heart Healthy Food Sponsored by the Loma
Linda International Heart Institute
November/December 2001 issue
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