Recipe: Wild Rice Pilaf with Oranges and Cherries

WILD RICE PILAF WITH ORANGES AND CHERRIES

1 cup uncooked wild rice
Salt
2 cups uncooked white or brown basmati rice
1 tablespoon vegetable oil or unsalted butter
1/2 to 3/4 cup dried cherries
1 to 2 tablespoons fresh lemon juice
1/2 teaspoon finely grated orange zest (colored portion of peel)
2/3 cup fresh orange juice
4 cans (11-ounces each) mandarin oranges in light syrup, drained, divided
Ground black pepper
1/4 cup minced fresh green onions
1/4 cup minced fresh mint, plus mint sprigs for garnish
1/4 cup chopped toasted pecans
Toasted pecan halves, for garnish

To cook wild rice: Place in medium saucepan. Add 2 1/2 cups water. Cover pan; bring to a boil. Reduce heat until water is barely simmering. Cook, covered and undisturbed, until rice is tender, about 1 to 1 1/2 hours.

Meanwhile, cook basmati rice: Preheat oven to 350 degrees. Put 1 tablespoon salt and about 8 cups water in a large saucepan; bring to a rolling boil. Place basmati rice in a strainer; rinse well under running water.

Add basmati rice to boiling water. Cook 8 to 10 minutes for white rice, 30 minutes for brown, or until rice is tender to the bite and almost done. Drain in a colander; rinse with warm running water. Drain well.

Brush oil or butter over bottom of 9-by-13-inch pan. Spread basmati rice in even layer. Tightly cover with foil. Bake until rice is done, 10 to 15 minutes for white basmati, 20 to 25 minutes for brown.

When wild rice is cooked, fluff with a fork and add to basmati, using a slotted spoon if some water remains in wild rice. Gently stir in 1 1/4 teaspoons salt, cherries, lemon juice, orange zest, orange juice and half the orange segments. Add black pepper to taste. Cover; let stand at least 30 minutes, or cover and refrigerate up to 5 days.

Serve warm, chilled or at room temperature (to reheat, place covered pan in preheated 350-degree oven about 20 minutes). Shortly before serving, stir in green onions, mint and chopped pecans. Garnish with pecan halves, mint sprigs and remaining orange segments.

Yield: About 10 cups; 30 brunch servings
Adapted from source: Mollie Katzen's Vegetable Heaven