Recipe: Wild Rice Pilaf (using brown rice, apple, currants and pecans)

WILD RICE PILAF

3 3/4 cups water
2/3 cup uncooked wild rice, rinsed
2/3 cup uncooked brown rice, rinsed
1 teaspoon seasoned salt
2 tablespoons butter or margarine
1 cup chopped red onion
1/2 cup finely diced celery
2 medium-size tart apples, peeled, cored and diced
1/3 cup orange juice
2 scallions, green parts only, thinly sliced
1/4 cup currants
1 dash ground cinnamon
1 dash ground nutmeg
ground black pepper, to taste
2 tablespoons minced fresh parsley
1/2 cup pecans

Bring 3 3/4 cups water to a boil. Stir in wild and brown rice; add seasoned salt. Cover and simmer for 40 minutes.

Heat butter in a large skillet and saute onions and celery till golden. Add apple and saute for 5 minutes.

Stir in cooked rice with orange juice, scallions, currants, cinnamon and nutmeg. Season to taste with pepper. Saute mixture for 5 minutes,
tirring.

Just before serving, heat through, add more liquid if necessary and stir in parsley and nuts.

Makes 8 servings
Source: Leanda Goss