Wild Rice, Brown Rice and Dried Fruit Pilaf

Submitted by gailanng

"Serve as a side salad, put it on a buffet table or use it to stuff roasted chicken or turkey. From Rose Reisman's The Complete Light Kitchen."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 8

ingredients

• 3⁄4 cup wild rice
• 3⁄4 cup brown rice
• 4 cups vegetable stock or 4 cups chicken stock
• 1⁄2 cup chopped pecans, toasted
• 1⁄3 cup chopped green onion
• 1⁄3 cup dried cranberries
• 1⁄3 cup dried chopped apricot
• 1⁄3 cup chopped cilantro or 1/3 cup parsley

• Dressing

• 1 tablespoon olive oil
• 1 tablespoon orange juice concentrate, thawed
• 1 tablespoon fresh lemon juice
• 2 teaspoons low sodium soy sauce
• 2 teaspoons raspberry vinegar or 2 teaspoons balsamic vinegar
• 1 1⁄2 teaspoons sesame oil
• 1 teaspoon minced fresh garlic

directions

1. Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
2. Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
3. Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.