Wild Rice Pilaf With Apples and Pecans
Wild rice, apples, and pecans just seem to belong together. The texture of this autumnal pilaf will invigorate your palate.
Serves: 8 to 10
- 2/3 cup wild rice, rinsed
- 2/3 cup long-grain brown rice, rinsed
- 2 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
- 2 tablespoons olive oil
- 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
- Pinch each: cinnamon, nutmeg
- Salt and freshly ground pepper to taste
- 1/4 cup minced fresh parsley
- 1/2 cup finely chopped pecans
Bring 3 3/4 cups of water to a simmer in a large 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 oil in a large skillet. Add the onion and celery and sauté until the onion is golden. Add the apple and sauté another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Season with salt and pepper.
Sauté 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.