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Rose’s Brown & Wild Rice Pilaf with Dried Fruit & Pecans

Yields1 Serving

 ¾ cup wild rice
 ¾ cup brown rice
 4 cups vegetable or chicken stock or water
 ½ cup chopped toasted pecans
 1-2 green onions, chopped
  cup dried cranberries
  cup dried chopped apricots
 almost a whole bunch of fresh curly or flat-leaf parsley, chopped
Dressing (I always double this)
 1 tbsp olive oil
 1 tbsp thawed orange juice concentrate
 1 tbsp lemon juice
 2 tsp soy sauce
 2 tsp balsamic vinegar
 1-2 tsp sesame oil
 1 clove garlic, minced
1

In a medium pot, combine both types of rice with the stock or water. Bring to a boil, reduce heat to a simmer, and cook for 40-45 minutes or just until the rice is
tender. Drain excess liquid in a colander, transfer to a large bowl and set aside to cool. Once the rice has cooled, stir in the pecans, green onions, cranberries, apricots and parsley.

2

To make the dressing, whisk together all of the dressing ingredients, or shake them all up in a jar. Pour over the salad and toss to coat.