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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

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.


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.