Wild Rice & Brown Pilaf with Dried Fruit & Pecans
As prepared by Rose Reisman, author of "The Complete Light Kitchen"
This is probably the best rice dish I’ve ever developed. Both types of rice can be cooked together and they blend well with the dried fruits. I serve it as a side salad to my meals or as a buffet item. Very little oil is needed because of all the flavours in the salad.
3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped toasted pecans (see page 145)
1/3 cup chopped green onions, whole onion
1/3 cup dried cranberries
1/3 cup dried chopped apricots
1/3 cup chopped fresh cilantro or parsley
Dressing
1 Tbsp olive oil
1 Tbsp thawed orange juice concentrate
1 Tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
2 tsp raspberry or balsamic vinegar
1 1/2 tsp sesame oil
1 tsp minced garlic
1. In a saucepan, combine both types of rice with the stock. Bring to a boil. Reduce
heat to a simmer, cover and cook for 35 to 40 minutes or just until the rice is
tender. Drain excess liquid. Place in a large bowl. Cool.
2. Stir the pecans, green onions, cranberries, apricots and cilantro into the cooled
rice.
3. To make the dressing, in a small bowl, whisk together the olive oil, orange juice
concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic. Pour over the
salad and toss to coat.
Servings: Servings 8
Nutrition:
Nutrition Analysis Per Serving
Calories 258
Protein 6.4 g
Net carbohydrates 33 g
Fat 9.5 g
Saturated Fat 1.4 g
Cholesterol 1.9 mg
Sodium 107 mg
Fibre 3.5 g