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I didn't have wild rice on hand and replaced it with black rice aka forbidden rice. The black rice doesn't take as long to cook as brown rice does therefore I cooked it separately and stirred it into the brown rice just before serving. Fresh parsley and chives from the garden gave the rice additional flavor and color. This side dish complemented Moroccan Meatballs and oven grilled crookneck squash quite well.

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COOKGIRl June 23, 2009
Wild Rice and Walnut Pilaf