Wild and Brown 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. This makes a great stuffing for squashes or peppers, as well as serving as a hearty side dish for 8 or more at the vegan Thanksgiving and Christmas dinner table. Thanks to Progressive International for providing their useful nut chopper (see our review) to embellish this scene! Photos by Evan Atlas.
- 32-ounce carton low-sodium vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- ¾ cup wild rice, rinsed
- ¾ cup long-grain brown or brown Basmati rice, rinsed
- 2 teaspoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
- 2 tablespoons olive oil
- 1 medium-large red onion, finely chopped
- 2 large celery stalks, diced
- 2 medium Granny Smith apples, peeled, cored, and diced
- ¼ to ⅓ cup orange juice (from 1 large orange)
- 1 tablespoon orange zest if orange is organic, optional
- 2 scallions, green parts only, thinly sliced
- ¼ cup currants or raisins
- Pinch each: cinnamon, nutmeg
- Salt and freshly ground pepper to taste
- ¼ cup minced fresh parsley
- ½ cup finely chopped pecans (or substitute walnuts)
- Bring the broth or water with bouillon cube to a rapid simmer in a large saucepan. Stir in the wild rice and seasoning blend, return to a slow boil, then lower the heat and simmer for 10 minutes.
- Stir the brown rice into the saucepan with the wild rice, return to a simmer, then cover and cook until the water is absorbed, about 30 minutes.
- Meanwhile, heat the oil in a large skillet. Add the onion and celery and sauté until the onion is golden. Add the apple and sauté for 5 minutes longer.
- Stir in the cooked rice mixture along with the juice, optional zest, scallions, currants, and spices. Season with salt and pepper.
- Sauté over low heat, stirring frequently, for another 5 minutes. This may be done somewhat ahead of time to this point, then left covered and 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.
Note: To save time, you can use parboiled whole-grain rice blends in place of the wild and brown rice, if you’d like.
Per serving: Calories: 169; Total fat: 4g; Protein: 3g; Carbs: 28g; Sodium: 309mg