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.

• For more ways to use brown rice, explore Classic Rice Dishes. ^[1]
• Return to A Colorful Vegan Christmas (Vegetarians Welcome!) ^[2] for a complete listing of holiday dinner recipes, menus, and desserts.