Wild Rice Pilaf with Apples, Pecans and Currants

[Guest guest]

Wild Rice Pilaf with Apples, Pecans and Currants

6 to 8 servings

 

 

2/3 cup uncooked wild rice, rinsed

2/3 cup uncooked long-grain brown rice, rinsed

1 tsp. seasoned salt

2 Tbs. vegetable oil

1 cup chopped red onion

2 medium tart apples (such as Granny Smith) peeled, cored and diced

1/2 cup dried currants

1/3 cup fresh orange juice, or more as needed

2 to 3 scallions (white and light green parts), thinly sliced

Pinch each of ground cinnamon and ground nutmeg

1/4 cup finely chopped pecans

2 Tbs. chopped fresh parsley

In medium, heavy saucepan, bring 3 3/4 cups water to a boil over high

heat. Stir in both rices and seasoned salt; return to a boil. Reduce

heat to low, cover and simmer until water is absorbed, about 50

minutes. Drain any excess water. Set aside.

 

In very large skillet or stir-fry pan, heat oil over medium heat. Add

onion and cook, stirring occasionally, until golden, about 8 minutes.

Stir in apples and cook 5 minutes.

 

Stir in cooked rice mixture along with currants, orange juice,

scallions, cinnamon and nutmeg. Season with salt and freshly ground

pepper to taste. Reduce heat to low and cook, stirring often, 5

minutes. Add a bit more orange juice or water if mixture seems dry.

Stir in pecans and parsley and serve hot.

 

PER serving: 282 CAL; 5 G PROT; 9 G TOTAL FAT (1 SAT. FAT); 48 G

CARB.; 0 MG CHOL; 360 MG SOD.; 4 G FIBER