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