Wild Rice Pilaf with Apples and Pecans

  • 2/3 cup wild rice, rinsed
  • 2/3 cup long-grain brown rice, rinsed
  • 1 teaspoon seasoned salt
  • 2 tablespoons reduced-fat margarine
  • 1 cup chopped red onion
  • 1/2 cup finely diced celery
  • 2 medium Granny Smith apples, 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 each: cinnamon, nutmeg
  • Freshly ground pepper to taste
  • 2 tablespoons minced fresh parsley
  • 1/2 cup finely chopped pecans

Bring 3 3/4 cups of water to a boil in a heavy saucepan. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes.

Heat the margarine in a very large skillet. Add the onion and celery and saute until the onion is golden. Add the apple and saute another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season to taste with pepper.

Saute 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. Mound in the center of a large serving platter and surround with the stuffed peppers, above.

  • Yields: 8 to 10 servings
  • Preparation Time: about 1 hour

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